Strip Loin and Roasted Onion Sauce
with creamed kale and leek and garlic-chive mashed potatoes
Informations supplémentaires
35 min.
|
665 kcal
|
intermediate
|
|
Printable version
1. Setup
Chop the onion and the garlic. Thinly slice the chives and leek. Chop the kale. Cut the potatoes into small cubes.
2. Cook the potatoes
Put the potatoes in a saucepan with enough water to cover. Add salt. Bring to a boil and cook for 12-15 minutes until tender. Meanwhile, heat a skillet over medium heat. Add 3 2P | 5 3P tbsp. of butter, the garlic and chives. Cook 2-3 minutes until the garlic is colored. Remove from the heat and reserve. Drain the potatoes then mash them with the garlic butter. Add a bit of milk if you want. Add salt and pepper to taste. Keep warm.
3. Prepare the onion sauce
Heat a drizzle of oil in a large pan on medium-high. Add the chopped onion and spice mix and cook 4-5 minutes until browned. Remove from the pan and put in a bowl with the yogurt. Mix and reserve.
4. Cook the kale
Add a drizzle of oil to the pan. Add the leek and kale and cook 4-6 minutes over medium heat until tender. Season with salt and pepper. Add the cream and cook for 2 minutes. Remove from the skillet and wipe it dry.
5. Cook the meat
Add a drizzle of oil to the pan over medium-high heat. Pat the meat dry. Season with salt and pepper on both sides. Cook the meat 2-4 minutes on each side or until the desired doneness.
6. Plate your dish
Serve the meat with the grilled onion sauce, mashed potatoes and creamed kale. Bon appétit!
2unitBeef striploin AA
100gKale
120mlCream 18%
0.75unitLeek(s)
500gYellow Potato(es)
1unitChives
1unitGreek Yogourt 2%
0.5unitRed Onion(s)
1unitGarlic Clove(s)
3gSpice Mix (cumin seeds,dry mustard seed)
What you need
pans, tongs, saucepan, colander, potato masher, bowls
665 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
63g
21%
fat
27g
42%
cholesterol
110mg
37%
fiber
10g
40%
protein
44g
saturated
13g
65%
sodium
188mg
8%
sugar
14g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg