9 oz Beef Fillet with Potato Corn Cakes

and Broccolini

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Instructions

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1 Boil

Preheat the oven to 200°C/180°C fan. Remove the steaks from the refrigerator. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the potatoes for 15 min or until soft. Drain the potatoes and return them to the pan. Mash until smooth

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2 Make corn cakes

Meanwhile, drain the corn. Chop the spring onion.  In a large bowl add the mashed potatoes, spring onion, cheddar cheese, garlic onion powder, salt, panko, crack of black pepper and corn. Shape into 6/9/12 patties with clean hands

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3 Fry steaks

Pat the steaks dry with kitchen paper, rub them with vegetable oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.

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4 Pan sauce

Meanwhile, return the pan over to a high heat. Add the chicken jus and Worcestershire sauce and simmer for 5 min or until reduced to half. Remove from the heat and add the salted butter. Mix. Once the steaks are cooked to your liking, transfer to a plate and make sure to let the steaks rest.

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5 Fry corn cakes

Heat a second pan over a medium-high heat with a generous drizzle of oil. Once hot, add the potato corn cakes and fry for 3 min on each side until golden. 

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6 Serve

Cook the tenderstem broccoli in salted boiling water for 5 min or until tender. Drain once cooked. Plate the rested steakstenderstem broccoli and potato corn cakes. Drizzle over the pan sauce. Top with the smoked sea salt

Tips for fussy eaters

Serve the mashed potatoes plain.

Pro tip

Don't overwork the corn cake dough or it will go gloopy!

Cheesy corn cakes paired with the most tender steak.

Cooking Time: 30 min

Cals 1231 · Prot 86 · Carbs 70 · Fat 67

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Chicken jus 150 ML
Worcestershire sauce 15 ML
Salted butter 30 Grams

Corn cakes

Potatoes 300 Grams
Salt 1 Tsp
Sweet corn kernels 145 Grams
Spring onion 40 Grams
Grated orange cheddar 60 Grams
Garlic onion powder 4 Grams
Panko bread crumbs 60 Grams
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Sides

Tenderstem broccoli 150 Grams
Smoked sea salt 2 Grams

Cheesy corn cakes paired with the most tender steak.

Cooking Time: 30 min

Cals 1231 · Prot 86 · Carbs 70 · Fat 67

Instructions

photo

1 Boil

Preheat the oven to 200°C/180°C fan. Remove the steaks from the refrigerator. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the potatoes for 15 min or until soft. Drain the potatoes and return them to the pan. Mash until smooth

photo

2 Make corn cakes

Meanwhile, drain the corn. Chop the spring onion.  In a large bowl add the mashed potatoes, spring onion, cheddar cheese, garlic onion powder, salt, panko, crack of black pepper and corn. Shape into 6/9/12 patties with clean hands

photo

3 Fry steaks

Pat the steaks dry with kitchen paper, rub them with vegetable oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.

photo

4 Pan sauce

Meanwhile, return the pan over to a high heat. Add the chicken jus and Worcestershire sauce and simmer for 5 min or until reduced to half. Remove from the heat and add the salted butter. Mix. Once the steaks are cooked to your liking, transfer to a plate and make sure to let the steaks rest.

photo

5 Fry corn cakes

Heat a second pan over a medium-high heat with a generous drizzle of oil. Once hot, add the potato corn cakes and fry for 3 min on each side until golden. 

photo

6 Serve

Cook the tenderstem broccoli in salted boiling water for 5 min or until tender. Drain once cooked. Plate the rested steakstenderstem broccoli and potato corn cakes. Drizzle over the pan sauce. Top with the smoked sea salt

Tips for fussy eaters

Serve the mashed potatoes plain.

Pro tip

Don't overwork the corn cake dough or it will go gloopy!

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Chicken jus 150 ML
Worcestershire sauce 15 ML
Salted butter 30 Grams

Corn cakes

Potatoes 300 Grams
Salt 1 Tsp
Sweet corn kernels 145 Grams
Spring onion 40 Grams
Grated orange cheddar 60 Grams
Garlic onion powder 4 Grams
Panko bread crumbs 60 Grams
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Sides

Tenderstem broccoli 150 Grams
Smoked sea salt 2 Grams
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