avec brocoli rôti au bacon et écrasé de pommes de terre
Ingrédients : Pomme de terre Russet • Steak de haut de surlonge • Brocoli • Champignons • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Échalote • Amandes • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Farine tout usage (blé).
Allergens
Utensils
Tags
Steaks de haut de surlonge
285 g
Tranches de bacon
100 g
Champignons
113 g
Concentré de bouillon de bœuf
1 unit(s)
Échalote
1 unit(s)
Purée d’ail
1 tbsp
Brocoli
227 g
Amandes, tranchées
28 g
Pomme de terre Russet
2 unit(s)
Farine tout usage
1 tbsp
Huile*
3 tbsp
Butter*
3 tbsp
Sel*
0.25 tsp
Lait*
3 tbsp
Poivre*
0.25 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut shallot into 1/4-inch pieces.
- Cut broccoli into bite-sized peices.
- Thinly slice mushrooms.
- Remove any brown spots from potatoes, then peel and cut into 1-in. pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.)
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: "Smashed" potatoes will still have a few chunks!)
- Season with salt and pepper.
- Meanwhile, on a clean cutting board, cut bacon into 1/4-inch pieces.
- To a parchment-lined baking sheet, add broccoli, almonds, bacon and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 15-18 min, stirring halfway until broccoli is golden and tender and bacon is cooked through.**
- Meanwhile, pat steaks dry with paper towels, then season all over with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks.
- Pan-fry for 4-7 min per side or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms.
- Season with salt and pepper. Cook for 5-8 min, stirring often, until softened.
- Add garlic puree, shallots, flour and 1 tbsp (2 tbsp) butter. Cook fot 1-2 min, stirring often, until shallots soften slightly.
- Reduce heat to medium, then stir in 2/3 cup (1 1/3 cups) water and broth concentrate.
- Bring to a simmer. Cook for 3-4 min, stirring occasionally, until gravy thickens slightly.
- Thinly slice steaks.
- Divide steaks, bacon-roasted broccoli and smashed potatoes between plates.
- Spoon mushroom gravy over steaks and potatoes.
1130
kcal
Calories
76
g
Fat
26
g
Saturated Fat
67
g
Carbohydrate
9
g
Sugar
9
g
Dietary Fiber
52
g
Protein
155
mg
Cholesterol
930
mg
Sodium
1
g
Trans Fat
2350
mg
Potassium
200
mg
Calcium
8
mg
Iron
