Steaks avec chutney de pêches et de basilic
avec pommes de terre rôties croustillantes
Ce repas estival marie le sucré et le salé avec un steak de filet de bœuf garni d'un chutney éclatant de pêches et de basilic. Accompagné de pommes de terre rôties croustillantes et de pois sucrés frais, voilà un plat éclatant de saveurs saisonnières.
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
1 pièce(s)
Fruit à noyau
7 g
Basilic
350 g
Pomme de terre à chair jaune
4 cs
Chutney de mangues
(Peut contenir : Crustacés, Moutarde, Sésame, Oeuf, Soya, Sulfites, Noix, Poisson, Gluten, Lait, Blé)
1 pièce(s)
Échalote
1 cs
Vinaigre de vin rouge
(Peut contenir : Moutarde, Sésame, Oeuf, Soya, Noix, Poisson, Lait, Blé)
113 g
Pois sucrés
10 g
Mélange d'épices de Montréal
(Contient: Moutarde Peut contenir : Sésame, Soya, Sulfites, Noix, Lait, Blé, Arachides)
2 cs
Tartinade à l'ail
(Contient: Soya Peut contenir : Sulfites, Lait)
Pas inclus dans votre livraison
4 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Peel, then thinly slice shallot.
- Trim sugar snap peas.
- Halve and pit stone fruit, then cut into 1/4-inch pieces.
- Pat steak dry with paper towels. Season all over with Montreal Spice Blend.
- Heat a small pot over medium. When hot, add 1 tbsp oil, then shallots and stone fruit pieces. Cook for 4-5 min, stirring often, until stone fruit pieces are tender.
- Add vinegar. Cook for 1 min, until vinegar is absorbed.
- Remove the pot from the heat. Add mango chutney. Stir to combine. Set aside.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
- To a large bowl, transfer sugar snap peas. Add garlic spread, then toss to coat. Cover with foil and set aside to keep warm.
-
Carefully wipe the pan clean.
- Heat 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 middle of the oven 6-8 min, or until cooked to desired doneness.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Thinly slice basil.
- Thinly slice steak.
- Add basil to chutney. Stir to combine.
- Divide steaks, potatoes and sugar snap peas between plates.
- Spoon chutney over steaks.
If you've opted for sirloin steak, cook in the same way the recipe instructs you to cook the tenderloin steak.
