Something surcharge ribeye
with Umami Brussels and Mushrooms
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
370 g
Steak de faux-filet
2 pièce(s)
Pomme de terre Russet
170 g
Choux de Bruxelles
113 g
Champignons
1 cs
Sauce crémeuse au raifort
(Contient: Moutarde, Oeuf Peut contenir : Lait, Sulfites, Soya, Poisson, Sésame, Gluten, Oeuf, Blé, Crustacés)
86 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
7 g
Ciboulette
7 g
Thym
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Lait, Soya, Poisson, Sésame, Oeuf, Blé, Moutarde, Noix)
4 g
Sel d’ail
(Peut contenir : Lait, Sulfites, Soya, Sésame, Blé, Moutarde, Noix, Triticale, Arachides)
½ cs
Sauce soya
(Contient: Sulfites, Blé, Soya Peut contenir : Lait, Poisson, Sésame, Oeuf, Blé, Moutarde)
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient: Lait)
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, remove and discard outer leaves, then trim and discard stem end of Brussels sprouts Halve Brussels sprouts if larger, quarter them.
- Quarter mushrooms.
- To a parchment-lined baking sheet, add brussels, mushrooms and 1/2 tbs (1 tbsp oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven until golden, 8 min.
- Thinly slice chives.
- Strip1 tsp (2 tsp) thyme leaves from stems, then finely chop.
- To a small bowl, add horseradish sauce half the sour cream and half the chives. Season with salt and pepper. Stir to combine.
- brussels here???
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat steak(s) dry with paper towels.Sprikle thyme over top, pressing with fingers to adhere. Season with half the garlic salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 5 .)
- Once veggies have been roasting for 8 min, remove from oven. Add balsamic and soy. Stir to coat. Roast for 6-8 min in the middle of the oven until tender and golden.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 6-8 min or until cooked to desired doneness.** 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.
- Drain and return potatoes to the same pot, off heat. Mash remaining sour cream and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Thinly slice steak.
- Divide mash, veggies and steak between plates.
- Spoon horseradish sauce over steak
