Steaks poêlés et sauce aux oignons et au thym

Spécial steakhouse

Riche en protéines

avec pommes de terre et choux de Bruxelles rôtis

35 min

Difficulté: 1/3

Canadienne

Ingrédients : Pomme de terre à chair jaune • Bifteck de contre-filet • Choux de Bruxelles • Pois sucrés • Oignon jaune • Mélange d’épices pour sauce brune (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) (soya, blé) • Mélange d’herbes (persil, thym) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Ail.

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Peut contenir des traces d’allergènes

Gluten

Arachides

Sésame

Noix

Utensils

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Papier aluminium

Verre doseur

Tags

Riche en protéines

Speciality

Ingrédients

Steak de faux-filet

Pommes de terre à chair jaune

Choux de Bruxelles

Pois sucrés

Oignon, en tranches

Gousses d'ail

unit

Concentré de bouillon de bœuf

unit

Persil et thym

Mélange d'épices pour sauce

Huile

tbsp

Poivre

0.25 tsp

Sel

tsp

Beurre

tbsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip 1 tbsp (2 tbsp) thyme leaves from stems.
Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Roast in middle of the oven 22-25 min, flipping halfway through, until tender and golden.

Meanwhile, halve Brussels sprouts (if larger, quarter them).
Trim snap peas.
Peel, then mince or grate garlic.
Roughly chop parsley.
Add Brussels sprouts, snap peas and 1/2 tbsp (1 tbsp) oil to one side of another unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.

Heat a large non-stick pan over medium-high.
While the pan heats, pat steak dry with paper towels. Season with salt and pepper.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear 2-4 min per side, until golden.
Remove the pan from heat, then transfer steak to other side of the baking sheet with veggies.

Roast in the top of the oven for 6-8 min, until veggies are tender-crisp and steak is cooked to desired doneness.** (TIP: Steak will be done before veggies. Remove steak from the oven when it is cooked to your desired doneness.)
When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
Stir veggies and continue to roast for 6min, until tender-crisp. (NOTE: Veggies will roast for a total of 12-14 min.)

Meanwhile, reheat the same pan (from step 3) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Season with salt and pepper. Cook 3-4 min, stirring often, until softened.
Add garlic, remaining thyme and Gravy Spice Blend. Cook 30 sec, stirring often, until onions are coated.
Add 1 cup (1 1/2 cups) water, then broth concentrate. Bring to a boil.
Once boiling, cook 2-3 min, stirring often, until gravy thickens slightly.
Remove from heat, then add half the parsley and 2 tbsp (4 tbsp) butter. Swirl the pan for 1 min, until butter melts.