Pan-Seared Steak
with Dijon-Herb Compound Butter, Roasted Potatoes and Green Beans
Nothing says date night like a juicy steak topped with a decadent pat of herby butter. You’ll be skipping the steakhouse and cooking at home in no time!
Produit dans une installation 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
340 g
Steak de bœuf
340 g
Pomme de terre Yukon
10 g
Ail
10 g
Persil
170 g
Haricots verts, parés
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
Pas inclus dans votre livraison
2 g
Beurre*
(Contient Lait)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce. Slice the potatoes into 1/4-inch rounds. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. Finely chop 3 tbsp parsley (double for 4 people).
Pat the steak(s) dry with paper towels, then season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak(s). Pan-fry until golden-brown and cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temperature of 160°F.) Set the steak(s) aside on a plate.
Meanwhile, in a small bowl, stir together the butter, mustard, 1 tbsp parsley (double for 4 people) and as much garlic as you like. (Adding more garlic will make it spicier!) Season with salt and pepper.
Add a drizzle of oil to the same pan, then the green beans, remaining garlic and remaining parsley. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.
Thinly slice the steak(s). Divide the steak, potatoes and green beans between plates. Top the steak with the compound butter.