Steaks de filet de bœuf et sauce béarnaise

Spécial rapido

Rapido

avec pommes de terre rôties et haricots verts à l'ail

5 min

Difficulté: 2/3

Americaine

Ingrédients : Steak de filet • Pommes de terre en dés (pommes de terre, métabisulfite de sodium) (sulfites) • Haricots verts • Petites tomates • 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) • Sauce Worcestershire (eau, sucres (sucre, mélasse de fantaisie), sauce worcestershire concentrée (vinaigre, mélasse blackstrap, glucose, eau, caramel, ail en poudre, sucre, épices, tamarin, arôme naturel), vinaigre, sel, épices, arôme naturel, sorbate de potassium) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Ail • Estragon.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Plaque de cuisson

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Papier aluminium

Fouet

Verre doseur

Poêle antiadhésive moyenne

Tags

Rapido

Ready-in-20

Ingrédients

Filets de steak de bœuf

340 g

Pommes de terre, en dés

250 g

Mayonnaise

4 tbsp

Vinaigre de vin blanc

0.5 tbsp

Estragon

3.5 g

Haricots verts

170 g

Gousses d'ail

2 unit(s)

Mélange d’épices acidulé à l’ail

7 g

Sauce Worcestershire

1 tbsp

Petites tomates

113 g

Beurre

5 tbsp

Sel

0.33 tsp

Poivre

0.13 tsp

Huile

2 tbsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Pat steak dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
Remove pan 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 steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Carefully rinse and wipe the pan clean.

Meanwhile, trim green beans, then cut into 1-inch pieces.
Peel, then mince or grate garlic.
Strip half the tarragon leaves from stems (use all for 4 servings), then finely chop.
Halve tomatoes, then season with salt and pepper.

Heat a medium non-stick pan over medium-high.
When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1 tbsp (2 tbsp) butter, Worcestershire sauce and garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.

Meanwhile, reheat the same pan (from step 1) over medium. Add 1 tbsp (2 tbsp) oil. When hot, add potatoes. Cook for 3-4 min, stirring occasionally, until light brown.
Add 2 tbsp (4 tbsp) butter. Cook for 1-2 min, until golden brown. Season with remaining Zesty Garlic Blend, salt and pepper.

To a small microwavable bowl, add 2 tbsp (4 tbsp) butter. Microwave in 30 sec intervals, until melted.
While butter melts, in a small bowl, whisk together mayo and 1/2 tsp (1 tsp) vinegar.
Gradually whisk in melted butter, until smooth. Add tarragon. Season with salt, then whisk to combine.