Informations supplémentaires
35 min.
|
521 kcal
|
easy
|
|
Printable version
1. Bake the potatoes
Preheat the oven to 425°F. Cut the potatoes into large rectangles. Place on a baking sheet lined with baking paper. Sprinkle with half the spices, a drizzle of oil, salt and pepper. Bake in the oven for 28-32 minutes. When the fries are done baking, mix with half the herbs.
2. Setup
Chop the herbs. Chop the sun-dried tomatoes. Cut the mushrooms in 2 or 4 pieces depending on the size. Grate the garlic. Thinly slice the onion.
3. Make the butter
Mix 2 2P | 3 3P tbsp of butter with the garlic and half the herbs. Set aside.
4. Cook the vegetables
Heat a drizzle of oil in a pan with 1 tbsp of butter. Cook the onion with 1 tsp of sugar, salt and pepper for about 3-4 minutes. Add the sun-dried tomatoes and mushrooms and cook for 4 minutes. Deglaze with 1-2 tbsp of balsamic vinegar and 1 tbsp of water. Cook 1-2 minutes. Add the spinach and cook for 2 minutes. Remove from the pan.
5. Cook the meat
Pat the meat dry. Cover with the rest of the spices. Add salt and pepper. Add a drizzle of oil to the pan over medium high heat. Cook the meat 2-3 minutes on each side or until the desired doneness.
6. Plate your dish
Top the meat with butter and serve with the potatoes and balsamic vegetables. For children, cut strips against the grain to facilitate chewing. Bon appétit!
400gBeef striploin
1unitGarlic Clove(s)
1unitFresh Parsley and Thyme
500gYellow Potato(es)
150gWhite Medium Mushroom
4unitSun-Dried Tomatoes
40gBaby Spinach
0.5unitYellow Onion(s)
8gSpice Mix (Steak Spices,Smoked Paprika,Onion Powder,)
What you need
pan, bowl, sheet pan
521 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
48g
16%
fat
19g
29%
cholesterol
104mg
35%
fiber
8g
32%
protein
41g
saturated
10g
50%
sodium
248mg
10%
sugar
7g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg