9 oz Beef Fillet with Potato Corn Cakes

Name: 9 oz Beef Fillet with Potato Corn Cakes and Broccolini
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Fillet steak; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 ML of Chicken jus; 15 ML of Worcestershire sauce; 30 Grams of Butter; 300 Grams of Potatoes; 1 Tsp of Salt; 145 Grams of Sweet corn kernels; 40 Grams of Spring onion; 60 Grams of Grated orange cheddar; 4 Grams of Garlic onion powder; 60 Grams of Panko bread crumbs; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 150 Grams of Tenderstem broccoli; 2 Grams of Smoked sea salt

and Broccolini

This recipe pairs crispy corn cakes with tender fillet steak.

87 Reviews

Cals 851 · Prot 72 · Carbs 49 · Fat 45

Gourmet

Family Friendly

30 min

9 oz Beef Fillet with Potato Corn Cakes and Broccolini

This recipe pairs crispy corn cakes with tender fillet steak.

87 Reviews

Cals 851 · Prot 72 · Carbs 49 · Fat 45

Gourmet

Family Friendly

Ingredients

Steak

Fillet steak

500 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Chicken jus 15*

150 ML

Worcestershire sauce 6*11*

15 ML

Butter 4*

30 Grams

Corn cakes

Potatoes

300 Grams

Salt

1 Tsp

Sweet corn kernels

145 Grams

Spring onion

40 Grams

Grated orange cheddar 4*

60 Grams

Garlic onion powder

4 Grams

Panko bread crumbs 10*11*12*

60 Grams

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Sides

Tenderstem broccoli

150 Grams

Smoked sea salt

2 Grams

Allergens

*15 Celery, *6 Fish, *11 Gluten, *4 Milk, *10 Wheat, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3555 / 851
Fats (g)	45.4
of which saturated (g)	23.8
Carbohydrates (g)	49
of which sugars (g)	8.7
Fibers (g)	7.3
Proteins (g)	71.8
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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. Meanwhile, drain the corn. Chop the spring onion.

2 Make corn cakes

Add the spring onion, cheddar cheese, garlic onion powder, salt, panko bread crumbs, black pepper and corn to the mashed potatoes. Fold until combined. Shape into 6 patties. Refrigerate.

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

3 Fry steaks

Pat the steaks dry with kitchen paper, rub them with vegetable oil and season with salt. Heat a 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 (reserve the pan). Transfer the steaks to a plate and leave them to rest for 10 min.

4 Pan sauce

Meanwhile, return the pan to a high heat. Add the chicken jus and Worcestershire sauce and simmer for 5 min or until reduced by half. Remove from the heat and add the salted butter. Whisk.

Tip! Adding a knob of cold butter to a sauce at the very end, helps it thicken and adds extra shine!

5 Fry corn cakes

Meanwhile, 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.

6 Serve

Meanwhile, cook the tenderstem broccoli in salted boiling water for 5 min or until tender. Drain once cooked. Plate the rested steaks, tenderstem broccoli and potato corn cakes. Drizzle with the pan sauce and season with the smoked salt.

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