Steaks et sauce à la crème à l’estragon

Spécial steakhouse

Très riche en fibres

avec purée de patates douces et brocoli et champignons rôtis

35 min

Difficulté: 2/3

Française

Ingrédients : Bifteck de contre-filet • Patates douces • Brocoli • Champignons • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • 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) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Moutarde à l’ancienne (moutarde) (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) • Farine tout usage (blé) • Estragon.

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Très riche en fibres

Classic-plates

World-flavors

Speciality

Ingrédients

Steak de faux-filet

370 g

Brocoli

227 g

Patates douces

2 unit(s)

Champignons

113 g

Échalote

1 unit(s)

Estragon

7 g

Crème

56 mL

Concentré de bouillon de bœuf

2 unit(s)

Tartinade à l'ail

2 tbsp

Farine tout usage

1 tbsp

Moutarde à l’ancienne

1 tbsp

Poivre

0.25 tsp

Huile

2 tbsp

Sel

0.375 tsp

Beurre

0.5 tbsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Cut broccoli into bite-sized pieces.
Quarter mushrooms.
To a parchment-lined baking sheet, add broccoli, mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Roast in the top of the oven for 14-16 min, until golden and tender.
Add half the garlic spread to the baking sheet with veggies and toss to coat.

Meanwhile, peel, then cut sweet potatoes 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.
Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.
Mash remaining garlic spread into sweet potatoes until creamy. Season with salt and pepper.

Meanwhile, peel, then finely chop shallot.
Finely chop tarragon leaves.
Pat steak dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned.
Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven 4-7 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 wipe the pan clean.

Meanwhile, reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook for 2-3 min, stirring often, until softened.
Sprinkle flour over top. Cook for 30 sec, stirring often, until flour coats shallots.
Add cream, broth concentrate, mustard, half the tarragon, 1/8 tsp (1/4 tsp) salt, 1/8 tsp (1/4 tsp) pepper and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.