avec champignons aux herbes et choux de Bruxelles
Ingrédients : Pomme de terre à chair jaune • Steak de filet • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Choux de Bruxelles • Oignon jaune • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Mélange d’herbes (persil, thym) • 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).
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Tags
Filets de steak de bœuf
340 g
Pomme de terre à chair jaune
500 g
Mélange de champignons
200 g
Choux de Bruxelles
170 g
Persil et thym
14 g
Oignon jaune
0.5 unit(s)
Crème
113 mL
Sel d’ail
4 g
Concentré de bouillon de bœuf
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Mélange d'épices pour sauce crémeuse
20 g
Sel*
0.063 tsp
Huile*
0.5 tbsp
Poivre*
0.25 tsp
Butter*
3 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch-thick rounds.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
- Heat a medium oven-proof pan (large pan for 4 servings) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, onions, half the Cream Sauce Spice Blend and half the garlic salt. Stir for 1 min, until onions are coated.
- Add cream and 1/2 cup (1 cup) water. Stir to combine.
- Add potatoes, then arrange in an even layer. Bring to a boil over high.
- Once boiling, remove from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 servings].)
- Bake in the middle of the oven for 22-28 min, until potatoes are tender and golden.
- Meanwhile, thinly slice Brussels sprouts.
- Thinly slice mushrooms.
- Strip half the thyme leaves from stems (use all for 4 servings), then finely chop.
- Roughly chop parsley.
- Pat tenderloin steaks dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden.
- Remove from heat, then transfer steaks to an unlined baking sheet.
- Roast in the top of the oven for 4-6 min, until cooked to desired doneness.**
- When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, for 5-6 min, until mushrooms are golden.
- Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook for 5-6 min, stirring occasionally, until Brussels sprouts are tender and water is absorbed.
- Remove from heat, then sprinkle with half the parsley.
- Meanwhile, heat a medium pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, remaining thyme and remaining Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Whisk in 2/3 cup (1 1/3 cup) water and broth concentrate. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 3-6 min, whisking occasionally, until gravy thickens.
- Whisk in any resting juices from the plate with steaks. Season with pepper.
- When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
- Divide steaks, scalloped potatoes and veggies between plates.
- Spoon gravy over steaks.
- Sprinkle remaining parsley over top.
1120
kcal
Calories
70
g
Fat
38
g
Saturated Fat
65
g
Carbohydrate
8
g
Sugar
11
g
Dietary Fiber
52
g
Protein
225
mg
Cholesterol
1990
mg
Sodium
2.5
g
Trans Fat
2550
mg
Potassium
300
mg
Calcium
8
mg
Iron
