avec pommes de terre à la crème sure et à l'oignon, et salade de tomates
Les pommes de terre à chair jaune cuites au four sont agrémentées d'une triple dose d'allium. De la ciboulette délicate, des échalotes croustillantes et des oignons caramélisés au beurre recouvrent les pommes de terre, accompagnées d'une riche crème sure. La vinaigrette ranch classique, revisitée à l'estragon, est tout aussi délicieuse sur des tomates que sur le steak! Ingrédients : Bifteck de contre-filet • Pomme de terre à chair jaune • Tomates • Petites tomates • 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) • 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) • Oignon jaune • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Ciboulette • Estragon • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde).
Allergens
Utensils
Tags
Contre-filet
370 g
Pomme de terre à chair jaune
350 g
Tomato
1 unit(s)
Petites tomates
113 g
Oignon, haché
56 g
Chives
7 g
Estragon
7 g
Crème sure
86 mL
Mayonnaise
4 tbsp
Échalotes frites
28 g
Vinaigre de vin blanc
1 tbsp
Mélange d'épices de Montréal
6 g
Sucre*
1 tbsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
Huile*
2.5 tbsp
Butter*
2.5 tbsp
- Before starting, preheat the oven to 450˚F.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut in half lengthwise.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange cut-sides down.
- Roast in the bottom of the oven for 20-22 min, until tender.
- Thinly slice chives.
- Strip tarragon leaves from stems, then finely chop.
- Core, then cut beefsteak tomato into 1/2-inch wedges.
- Halve baby tomatoes.
- To a medium bowl, add 2 tbsp (4 tbsp) softened butter, half the chives and half the tarragon. Season with salt and pepper, then stir to combine. (This is your tarragon-chive butter!)
- Pat steak dry with paper towels. Season with salt and Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 2-3 min per side, until golden.
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast in the middle of the oven for 6-10 min, until cooked to desired doneness.**
- When steak is done, transfer to a cutting board. Loosely cover with foil and set aside for 5 min to rest.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then onions. Season with salt. Cook for 3-4 min, stirring often, until slightly softened.
- Add 1/2 tbsp (1 tbsp) sugar. Cook for 3-5 min, stirring often, until dark golden.
- Transfer onions to a small bowl.
- To a large bowl, add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add all tomatoes, then gently toss to coat.
- To another medium bowl, add mayo, remaining vinegar, remaining tarragon, half the sour cream and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- Thinly slice steak.
- Divide steak and potatoes between plates.
- Dollop tarragon-chive butter over top of steak.
- Top potatoes with remaining sour cream, caramelized onions, crispy shallots and remaining chives.
- Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some tarragon ranch over top.
- Serve any remaining tarragon ranch alongside. (TIP: Leftover ranch will keep well in the fridge for up to 3 days.)
1050
kcal
Calories
73
g
Fat
25
g
Saturated Fat
55
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
50
g
Protein
170
mg
Cholesterol
890
mg
Sodium
1.5
g
Trans Fat
1800
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
