Steaks et gratin dauphinois

Bonjour, steak!

Très riche en fibres

Sans frais

avec champignons aux herbes et choux de Bruxelles

45 min

Difficulté: 2/3

Canadienne

Ingrédients : Pomme de terre Russet • Steak de haut de surlonge • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Choux de Bruxelles • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Oignon jaune • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Mélange d’herbes (persil, thym) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), arôme de bœuf (arôme, eau, sel, bouillon de bœuf séché, bouillon de bœuf, extrait de levure, gomme xanthane, acide glutamique, phosphate tricalcique), gras de bœuf, sel, extrait de levure, gomme xanthane) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Peut contenir des traces d’allergènes

Triticale

Arachides

Sésame

Noix

Tags

Très riche en fibres

Ineligible-reco

Classic-plates

Regional-specialty

Sans frais

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

0.5 unit(s)

Crème

113 mL

Sel d'ail

4 g

Concentré de bouillon de bœuf

1 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Mélange d'épices pour sauce crémeuse

20 g

Sel

0.063 tsp

Huile

0.5 tbsp

Poivre

0.25 tsp

Beurre

3 tbsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Remove any brown spots from potatoes, then peel and cut into 1/4-inch-thick rounds.
Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
Heat a medium oven-proof pan (use a large pan for 4 servings) 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 servings].)
Bake in the middle of the oven for 22-28 min, until potatoes are tender and golden.
Meanwhile, thinly slice Brussels sprouts.
Thinly slice mushrooms.
Strip half the thyme leaves from stems (use all for 4 servings), 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.
When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden.
Remove from heat, then transfer steaks to an unlined baking sheet.
Roast in the top of the oven for 4-7 min, until cooked to desired doneness.**
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 (from step 3) over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook for 5-6 min, stirring often, until mushrooms are golden.
Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook for 5-6 min, stirring occasionally, until Brussels sprouts are tender and water is absorbed.
Remove from heat, then sprinkle half the parsley over veggies.

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

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.