avec écrasé de pommes de terre crème sure-ciboulette et brocoli
Ingrédients : Pomme de terre à chair jaune • Steak de haut de surlonge • Brocoli • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Crème sure (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) (lait) • Échalote • Tartinade à l'ail (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) (soya) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Ciboulette • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde).
Allergens
Utensils
Tags
Steaks de haut de surlonge
285 g
Pomme de terre à chair jaune
350 g
Brocoli
227 g
Crème
113 mL
Mélange d'épices pour sauce crémeuse
10 g
Mélange d'épices de Montréal
6 g
Crème sure
86 mL
Échalote
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Chives
7 g
Tartinade à l'ail
2 tbsp
Butter*
1 tbsp
Huile*
1.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 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. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, thinly slice chives.
- Peel, halve, then finely chop shallot.
- Cut broccoli into bite-sized pieces.
- To a baking sheet, add broccoli, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil. (TIP: Adding water helps the broccoli to steam through.) Season with salt and pepper, then toss to coat.
- Roast broccoli in the middle of the oven for 5 min. (NOTE: Broccoli will continue to roast in step 4.)
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat steaks dry with paper towels, then place on a plate. Season with 1 tsp (2 tsp) Montreal Spice Blend.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 min per side, until browned.
- Remove from heat. Carefully remove baking sheet with broccoli from oven, then move broccoli to one side. Transfer steaks to other side of sheet with broccoli.
- Roast broccoli and steaks in the middle of the oven for 5-8 min, or until broccoli is tender and steaks are cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
- To the baking sheet with broccoli, add half the garlic spread. Toss to coat until garlic spread melts.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 2-3 min, stirring often, until softened. Scrape up any browned bits on the bottom of the pan with a wooden spoon.
- Sprinkle Cream Sauce Spice Blend over top, then stir to coat.
- Add cream, broth concentrate, 1/4 cup (1/3 cup) water and 1/2 tsp (1 tsp) Montreal Spice Blend. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Roughly mash sour cream and remaining garlic spread into potatoes. (NOTE: "Smashed" potatoes will still have a few chunks.) Add half the chives, then season with salt and pepper. Stir to combine. (TIP: Reheat potatoes over medium-low heat, if you like.)
- Thinly slice steaks. Stir any steak resting juices into gravy.
- Divide potatoes and broccoli between plates.
- Arrange steak over potatoes, then top with gravy.
- Sprinkle remaining chives over top.
920
kcal
Calories
59
g
Fat
27
g
Saturated Fat
54
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
44
g
Protein
185
mg
Cholesterol
1260
mg
Sodium
1
g
Trans Fat
1900
mg
Potassium
200
mg
Calcium
6.5
mg
Iron
