Mustard and Parmesan Crusted Ribeye Steak
with Roasted VeggiesCalories
:
800 kcalProtéines
:
55g protéinesDurée de préparation
:
40 minutesDifficulty
:
FacileAllergènes:
- Lait
- Oeuf
- Moutarde
- Noix
- Blé
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
- Crustacés
- Lait
- Oeuf
- Gluten
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
quantité par portion
370 g
Steak de faux-filet
2 pièce(s)
Pomme de terre Russet
170 g
Choux de Bruxelles
1 pièce(s)
Carottes arc-en-ciel
7 g
Ciboulette
1 pièce(s)
Gousses d'ail
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient : Lait)
56 ml
Crème
(Contient : Lait)
4 cs
Vinaigrette ranch
(Contient : Lait, Oeuf Peut contenir : Noix, Blé, Poisson, Moutarde, Sésame, Soya, Sulfites)
1 cs
Moutarde à l’ancienne
(Contient : Moutarde Peut contenir : Blé, Poisson, Sésame, Soya, Sulfites, Crustacés, Lait, Oeuf, Gluten)
Matériel
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Presse-purée
•Passoire
•Grande casserole
•Grande poêle antiadhésive
•Petit bol
•Papier aluminium
Instructions
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
- Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- To a parchment-lined baking sheet, add carrots,Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven for 20-22 min, stirring halfway through, until tender.
2
- Meanwhile, finely chop chives.
- Remove any brown spots from potatoes, then [peel and] and 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.
- Roughly mash cream, half the chives and 2 tbsp (4 tbsp) butter into potatoes. Season with salt and pepper.
3
- While potatoes boil, pat steak dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 5.)
- Remove from heat and transfer steaks to an unlined baking sheet.
4
- Meanwhile, peel, then mince or grate garlic.
- In a small bowl, combine garlic, ranch, mustard and Parmesan. Season with salt and pepper.
5
- Dollop Parmesan mixture on top of steak.
- Roast in the middle of the oven 5-8 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.
6
- Divide steak, mash and veggies between plates.
- Sprinkle remaining chives over steak.
