Bacon-Wrapped Cowboy Steaks
with Mustard Potato Wedges and Creamy Horseradish Sauce
Smoky, savoury bacon perfectly complements tender top sirloin steaks in this indulgent dish. Served with golden mustard potato wedges and a velvety, tangy horseradish sauce, every bite is a bold, flavourful delight. Perfect for date nights or any occasion worth celebrating!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steaks de haut de surlonge
100 g
Tranches de bacon
3 pièce(s)
Pomme de terre Russet
170 g
Haricots verts
113 g
Pois sucrés
7 g
Ciboulette
6 g
Mélange d'épices de Montréal
(Contient: Moutarde Peut contenir : Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
2 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf, Gluten, Poisson)
2 cs
Tartinade à l'ail
(Contient: Soya Peut contenir : Lait, Sulfites)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
2 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Lait, Noix, Sésame, Soya, Sulfites, Blé, Crustacés, Gluten, Poisson, Moutarde)
1 cs
Sauce crémeuse au raifort
(Contient: Moutarde, Oeuf Peut contenir : Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf, Gluten, Poisson)
Pas inclus dans votre livraison
1.5 cs
Huile*
2 cs
Beurre*
(Contient: Lait)
0.12 cc
Sel*
0.12 cc
Poivre*
Ustensiles
Instructions
- Preheat oven 450°F.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- Add potatoes, and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, wash and dry all produce.
- Thinly slice chives.
- Trim green beans
- Trim snap peas.
- To a medium microwavable bowl, add 1 tbsp (2 tbsp) butter. Microwave on high until melted, 20-30 sec.
- Add mustard and half the chives. Stir to combine.
- Pat steaks dry with paper towels.
- Season with half the Montreal Steak Spice, then wrap 2 bacon strips around each steak.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped steaks. Cook until bacon is golden and cooked through, 2-3 min per side.**
- Remove the pan from heat.
- Transfer bacon-wrapped steaks to a second unlined baking sheet.
- Roast steaks in the top of the oven until cooked to desired doneness, 5-8 min.**
- Carefully wipe out the pan from step 3.
- Heat over medium-high. When hot, add green beans, sugar snap peas and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, green beans and snap peas are are tender-crisp. Season with salt and pepper.
- To a small bowl, add sour cream, mayo and horseradish sauce, Season with salt and pepper. Stir to mix.
- Add potatoes to the bowl with mustard butter. Season with salt and pepper, then toss to coat.
- Thinly slice steak
- Divide veggies, potatoes and steak between plates.
- Sprinkle remaining chives over top.
- Serve with creamy horseradish sauce for dipping.
