avec légumes sautés à l’estragon et à la ciboulette
Ingrédients : Pomme de terre Russet • Steak de haut de surlonge • Haricots verts • Pois sucrés • Tomates cerises anciennes • Mayonnaise (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) (moutarde, œuf) • Échalote • Estragon • Ciboulette • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium, 5% d'acide acétique) (sulfites) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Steaks de haut de surlonge
285 g
Pomme de terre Russet
3 unit(s)
Haricots verts
170 g
Pois sucrés
113 g
Mayonnaise
4 tbsp
Estragon
7 g
Vinaigre de vin blanc
0.33 tbsp
Sel d’ail
4 g
Échalote
1 unit(s)
Chives
7 g
Tomates cerises anciennes
113 g
Huile*
1.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Butter*
4 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes. Cut in half lengthwise, then cut into 1/4-inch fries.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Trim, then halve green beans.
- Trim sugar snap peas.
- Peel, then finely chop shallots.
- Thinly slice chives.
- Strip tarragon leaves from stems, then finely chop leaves.
- Halve tomatoes.
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
- 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 to an unlined baking sheet.
- Roast in the top of the oven for 6-8 min, until cooked to desired doneness.**
- Transfer steaks to a clean cutting board. Cover loosely with foil. Set aside to rest, 3-5 min.
- While steaks roast, reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, green beans, shallots and 1/4 cup (1/3 cup) water. Cook for 4-5 min, stirring often, until water is absorbed.
- Add sugar snap peas and tomatoes. Season with salt and pepper. Cook for 3-5 min, stirring often, until veggies are tender.
- Remove from heat, then sprinkle with half the chives and 1 tsp (2 tsp) tarragon. Cover to keep warm.
- Melt 2 tbsp (4 tbsp) butter in a small pot over medium-high, then remove the pot from heat.
- While butter melts, in a small bowl, whisk together mayo and 1 tsp (2 tsp) vinegar.
- Gradually whisk in melted butter until smooth.
- Add remaining tarragon. Season with salt, then whisk to combine.
- When potatoes are done, cut 1 tbsp (2 tbsp) butter into small pieces. Immediately add butter and remaining chives. Toss until butter melts and coats potatoes. (TIP: These are your frites.)
- Thinly slice steaks.
- Divide steak, frites and veggies between plates.
- Drizzle any steak resting juices over steak, then spoon Béarnaise sauce over steak.
1040
kcal
Calories
62
g
Fat
21
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
9
g
Dietary Fiber
45
g
Protein
160
mg
Cholesterol
1020
mg
Sodium
1.5
g
Trans Fat
2450
mg
Potassium
150
mg
Calcium
9
mg
Iron
