avec haricots verts et beurre de persil à l'ail
Steak frites! Le steak frites est un classique français qui ne déçoit jamais. Nous utilisons une astuce de restaurant et nappons le steak de beurre aux herbes pour un supplément de saveur! Ingrédients : Pomme de terre Russet • Steak de haut de surlonge • Pois sucrés • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Amandes • Persil • Ail.
Allergens
Utensils
Tags
Steaks de haut de surlonge
285 g
Tranches de bacon
100 g
Pomme de terre Russet
2 unit(s)
Gousses d'ail
2 unit(s)
Pois sucrés
227 g
Amandes, tranchées
28 g
Persil
7 g
Butter*
2 tbsp
Huile*
1.33 tbsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
- Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- On a separate cutting board, cut bacon into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes, bacon and 1 tsp (2 tsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 22-25 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, finely chop parsley.
- Trim snap peas.
- Peel, then mince or grate garlic.
- To a small bowl, add garlic, half the parsley, and half the room-temperature butter. Season with salt and pepper. Stir to combine.
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Pat steak dry with paper towels, then season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
- Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven for 4-8 min, or until cooked to desired doneness.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Wipe out the pan.
- Reheat the same pan over medium.
- When hot, add remaining butter and snap peas. Season with salt and pepper.
- Cook for 2-4 min, stirring occasionally, until tender-crisp.
- Remove pan from heat. Stir in almonds.
- Thinly slice steak.
- Divide steak, potatoes and snap peas between plates.
- Top steak with herb butter.
- Sprinkle remaining parsley over top.
910
kcal
Calories
57
g
Fat
20
g
Saturated Fat
54
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
48
g
Protein
135
mg
Cholesterol
700
mg
Sodium
1
g
Trans Fat
1900
mg
Potassium
150
mg
Calcium
9
mg
Iron
