Steaks et gratin dauphinois

Spéciale

avec champignons aux herbes et choux de Bruxelles

45 min

Difficulté: 2/3

Canadienne

Les tendres contre-filets et le divin et crémeux gratin dauphinois font de ce plat un souper très spécial! Pour vous simplifier la vie, nous avons déjà coupé les pommes de terre en rondelles et les avons bouillies dans une sauce; pas question donc d’utiliser la trancheuse ou de passer de longues heures à cuisiner!

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Papier aluminium

Casserole moyenne

Fouet

Verre doseur

Poêle moyenne allant au four

Ingrédients

Steak de bœuf

285 g

Pomme de terre Russet

3 unit(s)

Mélange de champignons

200 g

Choux de Bruxelles

170 g

Persil et thym

14 g

Oignon jaune

1 unit(s)

Crème

113 mL

Sel d'ail

1 tsp

Concentré de bouillon de bœuf

1 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Mélange d'épices pour sauce crémeuse

2 tbsp

Sel

0.063 tsp

Huile

0.5 tbsp

Poivre

0.25 tsp

Beurre non salé

3 tbsp

Preparation

Peel, then cut potatoes into 1/4-inch-thick rounds.
Peel, then cut half the onion (whole onion) into 1/4-inch pieces.
Heat a medium oven-proof pan (large pan for 4 ppl) over medium.
When hot, add 1 tbsp (2 tbsp) butter, onions, half the Cream Sauce Spice Blend and half the garlic salt. Stir until onions are coated, 1 min.
Add cream and 1/2 cup (1 cup) water. Stir to combine.
Add potatoes, then arrange in an even layer. Bring to a boil over high.

Once boiling, remove from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
Bake in the middle of the oven until potatoes are tender and golden-brown, 22-28 min.
Meanwhile, thinly slice Brussels sprouts.
Thinly slice mushrooms.
Strip half the thyme leaves from stems (use all for 4 ppl), then finely chop.
Roughly chop parsley.

Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat.
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 steaks to an unlined baking sheet.
Roast in the top of the oven until cooked to desired doneness, 4-7 min.**
When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.

Meanwhile, reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, until mushrooms are golden-brown, 5-6 min.
Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are tender and water is absorbed, 5-6 min.
Remove from heat, then sprinkle half the parsley over veggies.

Meanwhile, heat a medium pot over medium heat.
When hot, add 1 tbsp (2 tbsp) butter, remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec.
Whisk in 2/3 cup (1 1/3 cup) water and broth concentrate. Bring to a boil over high.
Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 3-6 min.
Whisk in any juices from the plate with steaks. Season with pepper, to taste.

When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
Thinly slice steaks.
Divide steaks, scalloped potatoes and veggies between plates.
Spoon gravy over steaks.
Sprinkle remaining parsley over top.