Steak 'Frites'
with Creamy Horseradish Sauce
We're trading in the traditional spuds for seasonal root veggies in our fun take on steak frites. Served alongside a tangy horseradish sauce, we think you'll love it.
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
285 g
Steak de bœuf
340 g
Panais
1 cs
Raifort
(Contient Sulfites)
7 g
Romarin
170 g
Carotte
2 cc
Poudre d'ail
⅓ tasse(s)
Crème sure
(Contient Lait)
2 cs
Vinaigre de vin blanc
(Contient Sulfites)
113 g
Couscous
(Contient Blé)
1 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 400°F. (To roast the veggies.) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Finely chop 2 tsp rosemary leaves (double for 4 people.)
Roast the veggies: Toss the carrots, parsnips and chopped rosemary on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
Prep the steak: Pat the steak dry with paper towels, then sprinkle both sides with garlic powder, and season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)
Make the horseradish sauce: Meanwhile, bring a kettle of water to a boil. In a small bowl, combine the sour cream, vinegar and horseradish. Season with salt and pepper.
Make the couscous: Combine the couscous and broth concentrate in a large bowl. Stir in 11/4 cups boiling water (double for 4 people.) Cover and let stand for 5 min.
Finish and serve: Thinly slice the steak and serve alongside the veggie frites and couscous. Drizzle the steak with the horseradish sauce. Enjoy!