Steaks au beurre à l’ail

Bonjour, steak!

Très riche en fibres

Nouveau

Sans frais

Steaks au beurre à l’ail

avec carottes rôties au miel et écrasé de pommes de terre

10 min

Difficulté: 1/3

Canadienne

Ingrédients : Carotte • Steak de haut de surlonge • Pomme de terre rouge • Tartinade à l'ail (soya) (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Miel • Sauce crémeuse au raifort (œuf, moutarde) (huile végétale, eau, raifort, sucre, jaune d'œuf surgelé, vinaigre, sel, amidon de maïs modifié, moutarde, oignon séché, épices, arôme naturel (moutarde), gomme de tamarin, gomme de xanthane, acide citrique) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Ciboulette.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Ineligible-reco

Classic-plates

Regional-specialty

Nouveau

Winter-warmers

Sans frais

Ingrédients

Steak de bœuf

285 g

Pommes de terre rouges

250 g

Carotte

2 unit(s)

Miel

2 unit(s)

Tartinade à l'ail

4 tbsp

Mélange d’épices acidulé à l’ail

7 g

Ciboulette

7 g

Sauce crémeuse au raifort

2 tbsp

Crème

56 mL

Huile

2 tbsp

Sel

0.25 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Peel, then cut carrots into 1/2-inch rounds.
Finely chop chives.

To a parchment-lined baking sheet, add carrots, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Blend. Season with salt and pepper, then toss to coat.
Roast in the top of the oven for 10-11 min, until starting to soften.
Flip carrots, then drizzle honey over carrots.
Return to the top of the oven. Roast for 10-11 min, until carrots are tender and glazed with honey.

Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Cook for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.

Meanwhile, pat steaks dry with paper towels, then season with remaining Zesty Garlic Blend, salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.

Meanwhile, to the same pan (from step 4), add half the garlic spread. Melt off heat for 2-3 min.
Once potatoes are tender, roughly mash remaining garlic spread and cream into potatoes. (NOTE: Smashed potatoes will still have a few chunks.)
Season with salt and pepper, then stir in half the chives.