Pan-Seared Steak
with Dijon-Herb Butter, Roasted Potatoes and Green Beans
Butter, need I say more? This pan seared steak gets the royal treatment with a rich herby compound butter. Roasted potatoes and garlic green beans round out this winning weeknight dish.
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
570 g
Steaks de haut de surlonge
10 pièce(s)
Pomme de terre à chair jaune
4 pièce(s)
Gousses d'ail
10 g
Persil
340 g
Haricots verts
24 g
Archived
Instructions
Wash and dry all produce.* Slice the potatoes into 1/4-inch rounds. Strip 2 tbsp lemon-thyme leaves off the stems. On a baking sheet, toss the potatoes and lemon-thyme with 2 tbsp oil. Arrange in a single layer. Season with salt and pepper. Roast in the centre of the oven, until the potatoes are golden-brown, 25-28 min.
Meanwhile, peel, then mince or grate the garlic. Finely chop the parsley. Cut the stems off the beans, if needed. Pat the steaks dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then the steaks. Pan-fry until cooked to desired doneness, 5-8 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
Meanwhile, in a small bowl, stir together the parsley, mustard, half the garlic and 3 tbsp room temp. butter. Season with salt and pepper. Set aside. When the steaks are done, transfer the steaks to a plate and divide the herbed butter over top. Loosely cover with foil. Set aside to rest and to warm the butter, 3-5 min.
Add another 1 tbsp oil to the same pan, then the green beans. Cook, stirring occasionally, until the green beans are tender-crisp, 4-5 min. Add the remaining garlic. Cook, stirring together, until the garlic is fragrant, 1 min. Season with salt and pepper.
Divide steak, potatoes and green beans between plates. Spoon any warmed herb butter over the steak. (NOTE: If desired, carefully thinly slice the steak. Be sure to spoon over any warmed herb butter from the cutting board!)
