Steak de filet de bœuf grillé avec champignons beurrés au sel de truffes
et salade en quartiers toute garnie- Lait
- Oeuf
- Moutarde
- Blé
- Sulfites
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Moutarde
- Noix
- Sésame
- Soya
- Sulfites
- Blé
- Arachides
- Oeuf
Allumez le gril et ouvrez l'appétit, car c'est un souper de steak luxueux et bien garni qui vous attend! En doublant la saveur des champignons avec du beurre au sel de truffe et des portobellos grillés, c'est un repas digne d'un steakhouse que vous pouvez déguster n'importe quel soir de la semaine. Ingrédients : Bifteck de contre-filet • Pomme de terre russet • Laitue iceberg • Petites tomates • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, edta de calcium disodique) (moutarde, œuf) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites) • Ciboulette • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Ingrédients
740 g
Contre-filet
2 pièce(s)
Pomme de terre Russet
½ pièce(s)
Pomme de laitue iceberg
113 g
Petites tomates
7 g
Ciboulette
1 pièce(s)
Crème sure
(Contient: Lait Peut contenir : Lait)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Lait, Crustacés, Poisson, Gluten, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
1 g
Sel de truffe
(Peut contenir : Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé, Arachides)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
8 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Sésame, Soya, Blé, Arachides)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Lait, Poisson, Moutarde, Noix, Sésame, Soya, Blé, Oeuf)
2 pièce(s)
Champignons portobello
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient: Lait)
2.5 cs
Huile*
½ cc
Sucre*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- To a small bowl, add 2 tbsp (4 tbsp) butter and let soften at room temperature.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast potatoes in the middle of the oven for 22-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Thinly slice chives.
- Halve tomatoes.
- To a large bowl, add tomatoes, vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Remove and discard outer layer of lettuce. Remove stem, then cut one half of the head of lettuce into 4 wedges (quarter both halves for 8 wedges for 4 servings). (NOTE: If you’re only using one half, save the remaining half for another creation!)
- To a medium bowl, add sour cream, mayo, half the chives, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) of the marinade from the bowl with tomatoes. Season with salt and pepper. Stir to combine.
- Pull stems off mushroom caps and discard. Place mushroom caps on one side of a baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Pat steak dry with paper towels. Arrange steak on other side of the baking sheet beside mushrooms. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper. Flip to coat.
- Add mushrooms to one side of the grill. Close lid and grill mushrooms for 4-5 min per side, flipping once, until tender.
- Add steak to the other side of the grill. Close lid and grill steaks for 3-5 min per side, flipping once, until cooked to desired doneness.**
- Transfer steak and mushrooms to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- To the small bowl of softened butter, add truffle salt. Stir to combine.
- Thinly slice mushrooms.
- Thinly slice steak.
- Divide steak, potatoes and iceberg wedges between plates.
- Top steak with mushrooms and a dollop of truffle butter.
- Spoon tomatoes and marinade over iceberg wedges.
- Top iceberg wedges with some of the ranch, crispy shallots and remaining chives.
- Serve remaining ranch alongside for dipping.
If you've opted for double striploin steak, cook in the same way the recipe instructs you to cook ribeye steak.
