Rosemary and Butter-Basted Steak
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Rosemary and Butter-Basted Steak

Rosemary and Butter-Basted Steak

with Roasted Parsnip and Garlicky Creamed Spinach

Get ready to learn a trick that steakhouses don’t want you to know about—butter-basting! Finishing steak with an herb and garlic-infused butter is how they take meat to the next level.

Allergènes:
Lait

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.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

340 g

Steak de bœuf

10 g

Romarin

340 g

Panais

175 g

Bette, hachée

3 cs

Crème sure

(Contient Lait)

10 g

Ail

Pas inclus dans votre livraison

2 cs

Beurre*

(Contient Lait)

pièce(s)

Huile*

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Informations nutritionnelles

Énergie (kJ)2259 kJ
Énergie (kcal)540 kcal
Graisses26 g
dont saturés11 g
Glucides38 g
dont sucres10 g
Fibres11 g
Protéines44 g
Cholestérol131 mg
Sel489 mg

Ustensiles

Plaque de cuisson
Presse-ail
Cuillères à mesurer
Grande poêle antiadhésive
Bol à mélanger, moyen
Non-Stick Pan

Instructions

1

Preheat the oven to 400°F (to roast the parsnip). Start prepping when the oven comes up to temperature!

PREP
2

Wash and dry all produce.* Strip the rosemary leaves off the stems and finely chop 2 tsp (double for 4 ppl.) Mince or grate the garlic. On a baking sheet, toss the parsnips with half the rosemary and a drizzle of oil. Bake in the centre of the oven, stirring halfway through baking, until golden-brown and crisp on the outside, 25-30 min.

COOK STEAK
3

Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown, 4-5 per min side. Remove the pan from the heat. Add 2 tbsp butter (double for 4 ppl), remaining rosemary and half the garlic to the pan.

FINISH STEAK
4

Tilt pan toward you to collect the melted butter. Using a spoon, continuously spoon the butter over the steak until cooked to desired doneness, 2-3 min. The residual heat from the pan will continue to cook the steak. (TIP: Cook to a minimal internal temp. of 145°F for medium-rare.**) Transfer the steak and sauce to a medium bowl.

COOK SWISS CHARD
5

Reduce the heat to medium. Add a drizzle of oil to the same pan, then the remaining garlic, Swiss chard and 2 tbsp water (double for 4 people). Stir until the Swiss chard wilts, 2-3 min. Remove the pan from the heat and stir in the sour cream. Season with salt and pepper.

FINISH AND SEVER
6

Thinly slice the steak and divide between plates. Serve alongside the roasted parsnip and creamed chard. Drizzle the butter sauce from the bowl over the steak.