Steaks poêlés

Spéciale

Steaks poêlés

avec sel de truffe, purée de pommes de terre et pois mange-tout

10 min

Difficulté: 2/3

Canadienne

L'ail ajoute une belle touche classique à la purée de pommes de terre crémeuse servie avec un steak juteux et des pois mange-tout rôtis dans ce festin copieux. Ingrédients : Pomme de terre Russet • Steak de bœuf • Pois sucrés • Échalote • 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) • Mélange d’épices pour sauce brune (farine de blé (blé), légumes déshydratés (ail, oignon), protéines hydrolysées (soya), sucres (dextrose, maltodextrine), extrait de levure, arômes naturels, colorant caramel, inosinate disodique, guanylate disodique) (soya, blé) • 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) • Sel de truffe (sel de mer, truffe noire d'été, arômes).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Passoire

Presse-purée

Grande poêle antiadhésive

Papier aluminium

Verre doseur

Tags

Speciality

Ingrédients

Steak de bœuf

285 g

Pomme de terre Russet

2 unit(s)

Pois sucrés

227 g

Échalote

1 unit(s)

Crème sure

1 unit(s)

Mélange d'épices pour sauce

2 tbsp

Concentré de bouillon de bœuf

1 unit(s)

Sel d'ail

1 tsp

Sel de truffe

1 g

Poivre

0.25 tsp

Huile

1.5 tbsp

Sel

0.125 tsp

Lait

2 tbsp

Beurre non salé

3 tbsp

Preparation

Peel, then cut potatoes into 1-inch pieces.
Add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch to a large pot (use same for 4 ppl).
Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.

Peel, then thinly slice half the shallot. Finely chop remaining shallot.
Trim sugar snap peas.
Add sugar snap peas and sliced shallots to a parchment-lined baking sheet.
Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with half the garlic salt and pepper, then toss to coat. (TIP: Adding water to sugar snap peas helps them steam while roasting!)
Roast in the middle of the oven until tender, 10-14 min.

Meanwhile, pat steaks dry with paper towels, then season with truffle salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until golden, 1-2 min per side.
Remove from heat, then transfer to an unlined baking sheet.
Roast in the top of the oven, until cooked to desired doneness, 4-7 min.**

Meanwhile, reheat the same pan (from step 3) over medium.
When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook, stirring often, until tender, 2-3 min.
Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.
Stir in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.
Once boiling, cook, stirring often, until gravy thickens slightly, 3-4 min.
Remove from heat, then cover to keep warm.

When steaks are done, transfer to a cutting board, then cover loosely with foil. Let rest for 5 min.
When potatoes are tender, drain and return them to the same pot, off heat.
Roughly mash sour cream, remaining garlic salt, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes. (Tip: For creamier potatoes, add extra milk, 1-2 tbsp at a time!)
Season with pepper.