Steak enroulé de bacon aux épices de Montréal
avec haricots à l’ail et purée onctueuse
Du steak enrobé de bacon… Qui dit mieux? Ce soir, nous vous traitons aux petits oignons avec ce steak poêlé enrobé de bacon croustillant et rehaussé d’une sauce de cuisson d’exception. En accompagnement de ce plat de semaine copieux : une purée onctueuse et des haricots parfumés à l’ail.
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.
Ingrédients
340 g
Steak de haut de surlonge
100 g
Tranches de bacon
2 pièce(s)
Pomme de terre Russet
2 pièce(s)
Crème sure
170 g
Haricots verts, parés
7 g
Thym
3 pièce(s)
Gousses d'ail
28 g
Échalotes frites
1 cs
Mélange d'épices de Montréal
(Contient Moutarde Peut contenir Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
7 g
Persil
1 pièce(s)
Concentré de bouillon de bœuf
1 cs
Farine tout usage
(Contient Blé)
Pas inclus dans votre livraison
1 cc
Sel*
1.5 cs
Huile*
2 cs
Beurre non salé*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Peel garlic. On a small sheet of foil, toss garlic with 1/2 tbsp oil (dbl for 4 ppl) and wrap tightly closed. To a baking sheet, add wrapped garlic. Roast in middle of oven, until softened, 16-18 min. Meanwhile, peel, then cut potatoes into 1-inch pieces. Strip 1 tbsp thyme (dbl for 4 ppl). Roughly chop parsley. Cut stems off green beans.
In a large pot, combine potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Meanwhile, pat steak dry with paper towels. Sprinkle over half the Montreal Spice Blend, then wrap 2 bacon strips around each steak.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon-wrapped steaks. Cook, until golden, 2-3 min per side. Remove pan from heat (we'll use fat in Step 4). To the sheet with garlic, add bacon-wrapped steaks. Roast in middle of oven, until cooked to desired doneness, 5-10 min. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
Meanwhile, heat the same pan (with fat) over medium heat. When hot, add flour. Cook, stirring together, until combined, 1 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring together, until combined, 1 min. Add thyme and remaining Montreal Spice Blend. Bring to a simmer. Cook, stirring often, until thickened, 2-5 min. When garlic is done, transfer to a large bowl. Whisk in 1 tbsp oil (dbl for 4 ppl), until smooth.
When potatoes are done, add beans (don't stir) to same pot. Cook, until tender, 2-5 min. Using tongs, to garlic oil, add beans. Season with salt and pepper, then toss together. Drain potatoes and return to same pot, off heat. Using a masher, mash in sour cream, parsley, 2 tbsp butter (dbl for 4 ppl) and 1/4 cup milk (dbl for 4 ppl), until smooth. Season with salt and pepper.
Into gravy, stir in any steak juices from the baking sheet. Divide mash, steaks and garlic beans between plates. Sprinkle over crispy shallots and spoon over gravy.