avec pommes de terre rôties et brocoli
Allumez le barbecue! Avec des broccolinis citronnés, une sauce aux champignons herbacée et des steak aux épices à bifteck de Montréal, ce repas regorge de saveurs fraîches et estivales. Riche en protéines (50 g de protéines ou plus) est basé sur un calcul par portion de la quantité de protéines de la recette. Ingrédients : Pomme de terre jaune • Bifteck de contre-filet • Brocoli • Champignons • Citron • Vin blanc de cuisine (sulfites) (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) • Échalote • Parmesan (lait) (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)) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Thym • Ciboulette • Mélange d’épices de Montréal (moutarde) (épices et herbes (y compris la moutarde), sel, ail déshydraté, huile de canola).
Allergens
Utensils
Tags
Contre-filet
370 g
Champignons
113 g
Échalote
1 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Vin blanc de cuisine
4 tbsp
Pomme de terre à chair jaune
400 g
Thym
7 g
Brocoli
227 g
Citron
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Chives
7 g
Mélange d'épices de Montréal
6 g
Sucre*
0.25 tsp
Sel*
0.125 tsp
Huile*
3 tbsp
Poivre*
0.125 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Remove any brown spots from potatoes, then cut into 1-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 the middle of the oven for 22-25 min, flipping halfway through, until golden.
- Meanwhile, thinly slice mushrooms.
- Peel, then cut shallot into 1/4-inch slices.
- Thinly slice chives.
- Cut broccoli into bite-sized pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a small bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. Set aside. (NOTE: This is your lemon dressing.)
- Pat steak dry with paper towels. Season all over with Montreal Spice Blend.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until golden.
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
- To the same pan, add broccoli and 2 tbsp (1/4 cup) water. Cook for 4-5 min, tossing occasionally, until tender-crisp. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- To the same pan, add 2 tbsp (4 tbsp) butter, then shallots, mushrooms and remaining thyme. Cook for 4-5 min, stirring often, until mushrooms are golden.
- Sprinkle Cream Sauce Spice Blend over top of mushrooms. Cook for 1 min, until coated.
- Add cooking wine and 3/4 cup (1 1/2 cups) water. Cook for 1-2 min, stirring often, until mushroom gravy thickens.
- Thinly slice steak.
- Divide steak, potatoes and broccoli between plates.
- Spoon mushroom gravy over top of steak.
- Sprinkle chives and Parmesan over top of potatoes.
- Spoon lemon dressing over top of broccoli.
- Squeeze a lemon wedge over top of broccoli.
860
kcal
Calories
45
g
Fat
16
g
Saturated Fat
59
g
Carbohydrate
8
g
Sugar
10
g
Dietary Fiber
56
g
Protein
130
mg
Cholesterol
1240
mg
Sodium
1
g
Trans Fat
2200
mg
Potassium
250
mg
Calcium
8.5
mg
Iron
