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Preparation time
30 minutes
Total time:
55 minutes
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Ingredients
Meat
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4 flank steaks (or your choice of steak)
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45 mL 3 tbsp. canola oil
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125 mL ½ cup unsalted butter
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3 cloves garlic
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7 sprigs thyme
Potatoes
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680 g potatoes (baby or cubed)
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60 mL ¼ cup butter
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10 sprigs thyme
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2 shallots, chopped
Broccoli purée
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15 mL1 tbsp. unsalted butter
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1 clove garlic, minced
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1 package Épurée broccoli purée (250 mL)
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250 mL 1 cup grated Parmesan
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To taste salt and pepper
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Directions
- Remove meat from refrigerator and let it sit at room temperature for 20 minutes.
- Meanwhile, place potatoes in a saucepan, cover with water and add salt. Bring to a boil and simmer until tender. Drain and set aside.
- While potatoes are cooking, prepare the purée. Melt 15 mL (1 tbsp.) butter in a small saucepan over medium heat. Add 1 clove of minced garlic and cook for a few minutes until golden brown. Add the broccoli purée, stirring occasionally to keep it from sticking to the bottom. Once purée is hot, add Parmesan and mix to combine. Remove from heat and cover while cooking the meat.
- Heat a skillet over high heat and season steaks with salt and pepper on each side.
- Once the skillet is hot, add canola oil, 125 mL (½ cup) butter, 3 cloves garlic and 7 sprigs thyme.
- Sear steaks on both sides, drizzling with butter mixture. Cook to desired doneness.
- Once each side is well browned, place meat on a baking sheet. Let stand for 5 minutes.
- Meanwhile, melt 60 mL (¼ cup) butter in a skillet with thyme. Sauté potatoes and add shallots. Season with salt and pepper.
- Divide purée between plates, spreading it in a circle with the back of a spoon. Place potatoes and steaks on top.
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