avec sauce aux champignons et brocoli
Ces scones fromagés au thym donnent à ce souper de steak une saveur inégalée! Servez-vous des restants pour créer de délicieux petits sandwichs le lendemain. Ingrédients : Steak de bœuf • Brocoli • Farine tout usage (blé) • Champignons • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne) (lait) • Cheddar blanc (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) (lait) • Échalote • Poudre à pâte • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde) • 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) • Thym.
Allergens
Utensils
Tags
Steak de bœuf
285 g
Farine tout usage
1.5 cup
Brocoli
227 g
Champignons
113 g
Crème sure
2 unit(s)
Échalote
1 unit(s)
Thym
7 g
Crème
113 mL
Cheddar blanc, râpé
0.5 cup
Concentré de bouillon de bœuf
1 unit(s)
Mélange d'épices de Montréal
1 tbsp
Poudre à pâte
3 tsp
Poivre
0.06 tsp
Huile
1 tbsp
Beurre non salé
1 tbsp
Sucre
1 tsp
Sel
0.626 tsp
- Cut broccoli into bite-sized pieces.
- Thinly slice mushrooms.
- Peel, then finely chop shallot.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop leaves.
- Combine cheese, sour cream, 1/3 cup (2/3 cup) cream, half the thyme, baking powder, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt in a large bowl.
- Add flour, then stir until just combined. Using your hands, form dough into a loose ball.
- Flatten dough, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)
- Cut biscuit dough disc into 8 equal-sized wedges (16 wedges for 4 ppl).
- Transfer biscuits to a parchment-lined baking sheet.
- Bake in the top of the oven until puffed up and golden on the bottom, 12-15 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted, 30 sec.
- Add broccoli and 1/4 cup (1/2 cup) water. Season with salt and 1 tsp (2 tsp) Montreal Spice Blend, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
- Transfer broccoli to a plate. Cover to keep warm.
- Pat steaks dry with paper towels. Season with salt and remaining Montreal Spice Blend.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**
- Meanwhile, reheat the same pan over medium.
- When hot, add mushrooms and shallots. Cook, stirring often, until softened, 5-6 min. Season with salt and pepper.
- Add remaining cream, 1/2 cup (3/4 cup) water and broth concentrate. Bring to a gentle boil.
- Cook, stirring often, until sauce thickens slightly, 2-4 min.
- Remove from heat. Cover to keep warm.
- Thinly slice steaks. Stir any steak resting juices into sauce. (TIP: If you prefer a thinner sauce, add more water, 1-2 tbsp at a time.)
- Divide steak, biscuits and broccoli between plates.
- Top steaks with mushroom sauce.
1090
kcal
Calories
58
g
Fat
31
g
Saturated Fat
85
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
57
g
Protein
215
mg
Cholesterol
3160
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
450
mg
Calcium
9
mg
Iron
avec pommes de terre rôties et broccolinis
