Informations supplémentaires
40 min.
|
523 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic and the shallot. Slice the mushrooms. Cut the potatoes into sticks. Take out the striploin to let them come to room temperature before cooking. In a mortar or using a bowl, lightly crush the pink peppercorns.
2. Make the fries
Spread the potato sticks out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 22-25 minutes.
3. Make the sauce
In a pan over medium-high heat, add a tbsp of butter. Add the mushrooms and cook for 4-5 minutes. Add the garlic and the shallots and cook for another 2-3 minutes. Add 0.5 2P | 1 3P bouillon cube the pink peppercorns and 1 2P | 1.5 3P cup of water. Bring to a boil and cook 4-7 minutes or until the broth has reduced by half. Add the cream and simmer 3-5 minutes .
4. Cook the steak
In a pan, over high heat, add a drizzle of olive oil. Season the beef striploin with salt and pepper. Once the pan is hot, add the beef striploin and cook for 1-2 minutes on each side or according to the desired doneness. Leave to rest for a few minutes before cutting.
5. Plate your dish
Serve the beef striploin with the creamy mushroom and pink peppercorn sauce and the fries. Bon appétit!
400gBeef striploin
500gYellow Potato(es)
1unitGarlic Clove(s)
100gWhite Medium Mushroom
120mlCream 18%
15gPink Pepper
0.5unitBeef Broth Cube(s)
1unitShallot
What you need
Baking sheet, pans.
523 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
36g
12%
fat
27g
42%
cholesterol
123mg
41%
fiber
5g
20%
protein
35g
saturated
16g
80%
sodium
429mg
18%
sugar
4g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg