avec pois sucrés à l'ail et sel de truffe
Ingrédients : Steak de haut de surlonge • Chou-fleur • 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) • Cheddar blanc (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) • Tartinade à l'ail (soya) (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Mélange d’épices de Montréal (moutarde) (épices et herbes (y compris la moutarde), sel, ail déshydraté, huile de canola) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Allergens
Utensils
Tags
Steaks de haut de surlonge
285 g
Sel de truffe
1 g
Chou-fleur
285 g
Crème
56 mL
Pois sucrés
113 g
Tartinade à l'ail
2 tbsp
Cheddar blanc, râpé
0.5 cup
Moutarde de Dijon
0.5 tbsp
Mélange d'épices de Montréal
12 g
Mélange d'épices pour sauce crémeuse
10 g
Échalotes frites
14 g
Huile*
0.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut cauliflower into bite-sized pieces.
- Trim sugar snap peas.
- Pat steaks dry with paper towels, then sprinkle with 1/2 tbsp (1 tbsp) Montreal Spice Blend.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook 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 5-8 min, or until cooked to desired doneness.**
- When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- Heat a large non-stick pan over medium. When hot, add half the garlic spread. Swirl the pan to melt.
- Add sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper, then transfer to a plate. Cover to keep warm.
- Add cauliflower and 1/2 cup (1 cup) water to the same pan, over medium-high. Cook for 4-5 min, stirring occasionally, until cauliflower is tender-crisp.
- Add remaining garlic spread. Swirl the pan to melt. Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until cauliflower is coated.
- To the pan with cauliflower, add cream, Dijon, 1/2 cup (1 cup) water.
- Cook for 3-4 min, stirring often, until slightly thickened.
- Sprinkle cheese over top. Cover, remove the pan from heat and let stand for 2-3 min, until cheese melts. Season with pepper. Stir to combine.
- Thinly slice steaks.
- Divide steak, cauliflower and sugar snap peas between plates.
- Sprinkle as much truffle salt over cauliflower and steak as you like.
- Sprinkle half the crispy shallots over cauliflower (use all for 4 servings).
650
kcal
Calories
44
g
Fat
21
g
Saturated Fat
22
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
47
g
Protein
145
mg
Cholesterol
1850
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
350
mg
Calcium
6
mg
Iron
