something beefsteak
with Goat Cheese Salad and Sautéed Mushrooms
Bolstered by the earthy and savoury flavours of truffle salt, our version of a cheat Hollandaise sauce will have you declaring your love for this steak dinner from the rooftops!
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
400 g
Pomme de terre à chair jaune
227 g
Champignons
56 g
Mélange roquette et épinards
7 g
Persil
1 g
Sel de truffe
(Peut contenir : Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
¼ tasse(s)
Fromage de chèvre, émietté
(Contient: Lait)
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Blé, Lait, Moutarde, Sésame, Soya, Sulfites, Crustacés, Poisson, Gluten)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Blé, Lait, Moutarde, Arachides, Sésame, Soya, Noix)
28 g
Pignons
(Contient: Pignons Peut contenir : Arachides)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Blé, Lait, Moutarde, Sésame, Soya, Poisson, Oeuf)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Blé, Lait, Sésame, Soya, Sulfites, Crustacés, Poisson, Gluten, Oeuf)
Pas inclus dans votre livraison
cs
Huile*
cs
Beurre non salé*
(Contient: Lait)
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden.
4 P NOTE?
- Roughly chop parsley.
- Thinly slice mushooms.
- To a large bowl, add half the vinegar, half the mustard, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix.
- In a small bowl, heat 2 tbsp (4 tbsp) butter in the microwave until melted, 30 sec. Set aside for sauce in step 5.
- Heat a large non-stick pan over medium.
- When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
- Pat steaks dry with paper towels.
- Season with remaining Zesty Garlic Blend, salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the top of the oven for 5-10 min or until cooked to desired doneness.**
- Rinse out pan.
- Meanwhile, reheat pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter and mushrooms. Cook for 4-6 min, stirring occasionally, until softened and lightly golden.
- While mushrooms cook, add mayo, truffle salt, half the parsley, remaining mustard and remaining vinegar to a medium bowl. Stir to mix
- Slowly add cooled butter, stirring to combine. Season to taste with pepper.
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min
- Add spinach-arugula mix and pine nuts to bowl with dressing. Toss to coat.
- Add potatoes, half the parsley and any beef juices to pan with mushrooms. Stir to mix. TOP STEAK WITH MUSHROOMS???
- Thinly slice steak.
- Divide salad, potato-mushroom mix and steak between plates.
- Sprikle goat cheese over salad.
- Spoon buttery sauce over steak
