Hanger Steak with Creamy Mustard & Rosemary Sauce
with baked potatoes, sautéed mushrooms and a lemon broccoli salad
Informations supplémentaires
35 min.
|
606 kcal
|
intermediate
|
|
Printable version
1. Setup
Preheat the oven to 450°F. Prick the potatoes with a fork in a few places. Microwave the potatoes whole for 6-8 minutes. Meanwhile, cut the broccoli into pieces. Chop the shallot and rosemary. Slice the mushrooms into quarters. Cut the lemon in 2.
2. Cook the potatoes
Place the potatoes on a baking sheet lined with baking paper. Add the broccoli mixed with a drizzle of oil, salt and pepper. Bake in the oven for 12-15 minutes until the potato flesh is tender.
3. Cook the mushrooms
Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium-high heat. When the oil is hot, add the mushrooms and reduce the heat to medium. Cook 6-8 minutes until browned. Season with salt and pepper.
4. Cook the meat
Pat the meat dry. Season with salt and pepper. Add a drizzle of oil to another skillet over medium-high heat. Cook the meat 2-3 minutes on one side. Flip, cover and cook 3-4 minutes over medium-low heat or until desired doneness. Remove from the skillet and place on a cutting board.
5. Make the sauce
Add the rosemary and shallot to the skillet over medium heat. Cook 2 minutes. Add the mustard, cream and 2 2P | 3 3P tbsp. of water. Mix and cook for 1-2 minutes. Adjust seasoning to taste.
6. Plate your dish
In a large bowl, combine the arugula with the roasted broccoli and pecans. In a small bowl, whisk a drizzle of oil with a dash of lemon juice, a pinch of sugar, salt and pepper. Add the dressing to the salad. Serve the meat with the sauce, mushrooms, potatoes, butter if you want and the salad. Bon appétit!
300gHanger Steak
30mlDijon Mustard
120mlCream 18%
0.5unitFresh Rosemary
1unitShallot
400gYellow Potato(es)
227gWhite Medium Mushroom
40gArugula
0.5unitBroccoli
0.5unitLemon
30gPecan(s)
What you need
sheet pan, pans, tongs, bowls, whisk, microwave
606 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
47g
16%
fat
28g
43%
cholesterol
99mg
33%
fiber
10g
40%
protein
45g
saturated
10g
50%
sodium
380mg
16%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg