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Circulaire actuelle Quality Foods - Valable à partir du 18.09 au 24.09 - Page n° 1

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Circulaire Quality Foods 18.09.2023 - 24.09.2023
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Les produits de cette circulaire

STRIP LOIN STEAKS WITH GARLIC ROSEMARY 38-42 min ROASTED POTATOES & JUS = l Here's a simple but tasty dinner for two where strip loin steaks are seasoned, seared, plated and \served with miniature potatoes roasted with garlic and rosemary. The garlic is roasted skin on so the cloves don't scorch. Squeeze the garlic out of the skins once plated. Serve the steak and potatoes with à green vegetable, such as broccoli or green beans Ingredients Method 20 miniature potatoes, each halved (see Note) 1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Place potatoes, 3 3tbsp + 2 tsp olive oil (divided) tbsp oil, garlic, rosemary, salt and pepper in a bowl and toss to combine. Spread potatoes 6 to 8 skin-on garlic cloves in a single layer on the baking sheet. Roast potatoes, stirring them once or twice, for 30 2 tsp chopped fresh rosemary, or pinch of dried minutes, or until tender and rich golden. Turn oven to 200 F and keep potatoes warm there. Salt and freshly ground black pepper, to taste (see Options) 2. Pat steaks dry with paper towel, then season with salt and pepper. Place remaining oil 2 strip loin steaks in a heavy skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear 1/4 cup red wine (see Options) to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for 1/2 cup beef stock medium rare. Set steaks on dinner plates. Set the plates in oven to keep the steaks warm 3. Set skillet back over the heat and pour in the wine. Simmer and reduce wine until almost completely evaporated. Pour in the stock and bring to a simmer. Turn heat to low. Remove the plates with the steaks on them from the oven. Set some potatoes and garlic beside each steak. Top the steaks with jus and serve. Notes: Bags and metal pans of about one inch round miniature potatoes are sold in our Produce Department Options: Instead of salt an use Montreal Steak spice to season ack pepper, he steaks and potatoes. It is sold in our bottled spice and herb aisle. If you don't want to use wine, replace it 1/4 cup more beef stock

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STRIP LOIN STEAKS WITH GARLIC ROSEMARY 38-42 min ROASTED POTATOES & JUS = l Here's a simple but tasty dinner for two where strip loin steaks are seasoned, seared, plated and \served with miniature potatoes roasted with garlic and rosemary. The garlic is roasted skin on so the cloves don't scorch. Squeeze the garlic out of the skins once plated. Serve the steak and potatoes with à green vegetable, such as broccoli or green beans Ingredients Method 20 miniature potatoes, each halved (see Note) 1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Place potatoes, 3 3tbsp + 2 tsp olive oil (divided) tbsp oil, garlic, rosemary, salt and pepper in a bowl and toss to combine. Spread potatoes 6 to 8 skin-on garlic cloves in a single layer on the baking sheet. Roast potatoes, stirring them once or twice, for 30 2 tsp chopped fresh rosemary, or pinch of dried minutes, or until tender and rich golden. Turn oven to 200 F and keep potatoes warm there. Salt and freshly ground black pepper, to taste (see Options) 2. Pat steaks dry with paper towel, then season with salt and pepper. Place remaining oil 2 strip loin steaks in a heavy skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear 1/4 cup red wine (see Options) to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for 1/2 cup beef stock medium rare. Set steaks on dinner plates. Set the plates in oven to keep the steaks warm 3. Set skillet back over the heat and pour in the wine. Simmer and reduce wine until almost completely evaporated. Pour in the stock and bring to a simmer. Turn heat to low. Remove the plates with the steaks on them from the oven. Set some potatoes and garlic beside each steak. Top the steaks with jus and serve. Notes: Bags and metal pans of about one inch round miniature potatoes are sold in our Produce Department Options: Instead of salt an use Montreal Steak spice to season ack pepper, he steaks and potatoes. It is sold in our bottled spice and herb aisle. If you don't want to use wine, replace it 1/4 cup more beef stock
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