Steaks et sauce crémeuse aux échalotes

Bonjour, steak!

Très riche en fibres

Riche en protéines

Sous 50 g de gluc

Steaks et sauce crémeuse aux échalotes

avec pommes de terre rôties à l’ail et au thym et pois sucrés

35 min

Difficulté: 1/3

Ingrédients: Steak de haut de surlonge • Pomme de terre Russet • Patates douces • Pois sucrés • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • Mélange d'herbes (persil, thym) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • 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

Riche en protéines

Sous 50 g de gluc

Nouveau

Sans frais

Ingrédients

Steak de bœuf

285 g

Patates douces

1 unit(s)

Pomme de terre Russet

1 unit(s)

Pois sucrés

113 g

Échalote

1 unit(s)

Crème

56 mL

Sel d'ail

4 g

Persil et thym

14 g

Mélange d'épices pour sauce crémeuse

5 g

Huile

2.5 tbsp

Beurre

1 tbsp

Sel

0.125 tsp

Poivre

0.25 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip 1 tsp (2 tsp) thyme leaves from stems.
Remove any brown spots from potatoes. Peel, then cut into 1/2 inch pieces.
To an unlined baking sheet, add potatoes, thyme, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with half the garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat.
Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)

Meanwhile, peel, then finely chop shallot.
Roughly chop parsley.
Trim snap peas.

Heat a medium non-stick pan (large pan for 4 servings) over medium high.
While the pan heats, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
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 8-12 min or until cooked to desired doneness.**

Meanwhile, carefully wipe the pan clean.
Reheat the same pan over medium.
Add 1/2 tbsp (1 tbsp) oil and snap peas. Season with salt and pepper.
Cook for 3-4 min, stirring occastionally, until tender-crisp.
Transfer to a plate. Cover to keep warm.
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.

Reheat the same pan over medium-low.
Add 1 tbsp (2 tbsp) butter and shallots. Cook for 1-2 min, stirring often, until tender and golden.
Sprinkle half the Cream Sauce Spice Blend (use all for 4 servings) over top. Stir to coat.
Add cream and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
Stir in half the parsley. Season with salt and pepper.