Steak frites et sauce béarnaise

Marché fermier

Nouveau

avec légumes aux herbes

12 min

Difficulté: 1/3

Française

Inspiré par le marché du fermier, ce repas évoque des souvenirs de la cuisine française. Beaucoup d'herbes et de légumes verts frais sont mélangés à de l'estragon et de la ciboulette. Le tout est couronné d'une sauce béarnaise facile à préparer! Ingrédients : Pomme de terre Russet • Steak de bœuf • Haricots verts • Pois sucrés • Tomates cerises anciennes • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Échalote • Estragon • Ciboulette • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Papier aluminium

Fouet

Petite casserole

Tags

Nouveau

Speciality

Ingrédients

Steak de bœuf

285 g

Pomme de terre Russet

3 unit(s)

Haricots verts

170 g

Pois sucrés

113 g

Mayonnaise

4 tbsp

Estragon

7 g

Vinaigre de vin blanc

0.33 tbsp

Sel d'ail

1 tsp

Échalote

1 unit(s)

Ciboulette

7 g

Tomates cerises anciennes

113 g

Beurre non salé

4 tbsp

Huile

1.5 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Halve potatoes lengthwise, then cut into 1/4-inch fries.
Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Trim, then halve green beans.
Trim sugar snap peas.
Peel, then finely chop shallots.
Thinly slice chives.
Strip tarragon leaves from stems, then finely chop leaves.
Halve tomatoes.

Heat a large non-stick pan over medium-high heat.
Meanwhile, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
Remove from heat, then transfer to an unlined baking sheet.
Roast in the top of the oven until cooked to desired doneness, 6-8 min.**
Transfer steaks to a clean cutting board. Cover loosely with foil. Set aside to rest, 3-5 min.

While steaks roast, reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, green beans, shallots and 1/4 cup (1/3 cup) water. Cook, stirring often, until water is absorbed.
Add sugar snap peas and tomatoes. Season with salt and pepper. Cook, stirring often, until veggies are tender, 3-5 min.
Remove from heat, then sprinkle half the chives and 1 tsp (2 tsp) tarragon over top. Cover to keep warm.

Melt 2 tbsp (4 tbsp) butter in a small pot over medium-high heat, then remove the pot from heat.
While butter melts, whisk together remaining mayo and 1 tsp (2 tsp) vinegar in a small bowl.
Gradually whisk in melted butter until smooth.
Add remaining tarragon. Season with salt, then whisk to combine.

When potatoes are done, cut 1 tbsp (2 tbsp) butter into small pieces. Immediately add butter and remaining chives. Toss until butter melts and coats potatoes.(TIP: These are your frites!)
Thinly slice steaks.
Divide steaks, frites and veggies between plates.
Drizzle any steak resting juices over steak, then spoon béarnaise sauce over steak.

Nutrition per serving

1030

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

160

Cholesterol