avec purée à l’ail et sauce au raifort
Ingrédients : Pomme de terre jaune • Steak de haut de surlonge • Haricots vert • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Crème sure (lait) (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, alginate de propylène glycol, gomme de xanthane) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Sauce crémeuse au raifort (œuf, moutarde) (huile végétale, eau, raifort, sucre, jaune d'œuf surgelé, vinaigre, sel, amidon de maïs modifié, moutarde, oignon séché, épices, arôme naturel (moutarde), gomme de tamarin, gomme de xanthane, acide citrique) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Moutarde à l’ancienne (moutarde) (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) • Mélange d’épices de Montréal (moutarde) (épices et herbes (y compris la moutarde), sel, ail déshydraté, huile de canola) • Oignon vert.
Allergens
Utensils
Tags
Steaks de haut de surlonge
285 g
Tranches de bacon
100 g
Haricots verts
170 g
Pomme de terre à chair jaune
350 g
Sauce crémeuse au raifort
1 tbsp
Crème sure
43 mL
Mayonnaise
2 tbsp
Purée d’ail
1 tbsp
Moutarde à l’ancienne
1 tbsp
Mélange d'épices de Montréal
6 g
Green Onion
2 unit(s)
Sucre*
0.25 tsp
Huile*
1.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Trim green beans.
- Cut bacon strips in half crosswise. (NOTE: You should have 8 pieces for 2 servings or 16 pieces for 4 servings.)
- Divide green beans between bacon pieces. Wrap bacon around green bean bundles.
- On a parchment-lined baking sheet, arrange bacon-wrapped green beans.
- Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Roast in the middle of the oven for 25-26 min, until bacon is crisp.**
- Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
- Thinly slice green onions.
- To a large pot, add potatoes, garlic puree, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, pat steaks dry with paper towels.
- Sprinkle Montreal Spice Blend over tops of steaks, then press down to adhere.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks, spiced-side down. Cook for 2-3 min per side, until golden.
- Remove from heat. To an unlined baking sheet, transfer steaks, spiced-side up.
- Roast in the top of the oven for 5-10 min, until cooked to desired doneness.**
- In a small bowl, combine creamy horseradish sauce, mayo, mustard, 1/4 tsp (1/2 tsp) sugar and half the green onions. Set aside.
- When potatoes are fork-tender, drain and return to same pot, off heat.
- Mash sour cream, 2 tbsp (4 tbsp) butter and remaining green onions into potatoes until smooth.
- Season with salt and pepper.
- Slice steaks.
- Divide steaks, garlic mash and bacon-wrapped green beans between plates.
- Serve horseradish sauce alongside for dipping.
960
kcal
Calories
69
g
Fat
23
g
Saturated Fat
45
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
44
g
Protein
160
mg
Cholesterol
1030
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
150
mg
Calcium
7
mg
Iron
