Steak et sauce à la crème à l'estragon

Spéciale

Nouveau

avec purée de patates douces et duo de légumes rôtis

35 min

Difficulté: 2/3

Française

Le steak et les champignons forment un duo du tonnerre. Pour ce repas, le steak tendre est recouvert d'une savoureuse sauce à la crème aux champignons et à l'estragon qui fera de chaque jour une occasion spéciale.

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Sésame

Poisson

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Presse-purée

Grande poêle antiadhésive

Papier aluminium

Verre doseur

Passoire

Tags

Nouveau

SEO

Ingrédients

Steak de bœuf

285 g

Choux de Bruxelles

227 g

Patates douces

2 unit(s)

Champignons

113 g

Échalote

1 unit(s)

Estragon

7 g

Crème

56 mL

Concentré de bouillon de bœuf

2 unit(s)

Tartinade à l'ail

2 tbsp

Farine tout usage

1 tbsp

Moutarde à l’ancienne

1 tbsp

Poivre

0.125 tsp

Huile

2 tbsp

Beurre non salé

0.5 tbsp

Sel

0.063 tsp

Preparation

Halve Brussels sprouts (if larger, quarter them).
Quarter mushrooms.
Add Brussels sprouts, mushrooms and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper.
Roast in the top of the oven until tender, 16-20 min.
Add half the garlic spread to the baking sheet with veggies and toss to coat.

Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium. Simmer, uncovered, until sweet potatoes are fork-tender, 10-12 min. Drain and return to the same pot, off heat.
Mash remaining garlic spread into sweet potatoes until smooth, then season with salt and pepper.

Meanwhile, peel, then finely chop shallot.
Finely chop tarragon leaves.
Pat steak dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side.
Remove from heat and transfer steak to an unlined baking sheet.
Roast in the middle of the oven until cooked to desired doneness, 4-7 min.**
Carefully wipe the pan clean.
When done, transfer steak to a cutting board. Loosely cover with foil and set aside to rest for 5 min.

Meanwhile, reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook, stirring often, until softened, 2-3 min.
Sprinkle flour over top. Cook, stirring often, until flour coats shallots, 30 sec.
Add cream, broth concentrate, mustard, half the tarragon, 1/8 tsp (1/4 tsp) salt, 1/8 tsp (1/4 tsp) pepper and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.