Tenderloin Fillet Steak with Potato Dauphinoise

Name: Tenderloin Fillet Steak with Potato Dauphinoise and Tenderstem Broccolini
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed fillet steak; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 ML of Chicken jus; 20 Grams of Butter; 200 ML of Cooking cream; 200 ML of Whole milk; 4 Grams of Garlic onion powder; 1 Piece of Chicken stock cube; 1 Tsp of Black pepper; 45 Grams of Parmesan; 600 Grams of Potatoes; 60 Grams of Grated cheddar; 150 Grams of Tenderstem broccoli; 1 Tsp of Salt

and Tenderstem Broccolini

Potato dauphinoise is a French dish made from sliced potatoes which are baked in milk or cream.

39 Reviews

Cals 1047 · Prot 77 · Carbs 51 · Fat 60

Gourmet

Family Friendly

60 min

Tenderloin Fillet Steak with Potato Dauphinoise and Tenderstem Broccolini

Potato dauphinoise is a French dish made from sliced potatoes which are baked in milk or cream.

39 Reviews

Cals 1047 · Prot 77 · Carbs 51 · Fat 60

Gourmet

Family Friendly

Ingredients

Steaks

Grass-fed fillet steak

500 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Chicken jus 15*

150 ML

Butter 4*

20 Grams

Dauphinoise

Cooking cream 4*

200 ML

Whole milk 4*

200 ML

Garlic onion powder

4 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Black pepper

0.5 Tsp

Parmesan 4*

45 Grams

Potatoes

600 Grams

Grated cheddar 4*

60 Grams

Tenderstem

Tenderstem broccoli

150 Grams

Salt

0.5 Tsp

Allergens

*15 Celery, *4 Milk, *5 Eggs, *9 Soya

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)	4363 / 1047
Fats (g)	59.5
of which saturated (g)	35.5
Carbohydrates (g)	51
of which sugars (g)	12.1
Fibers (g)	9.6
Proteins (g)	77.1
Salt (g)	4.5

*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 Prep

Preheat the oven to 200°C/180°C fan.
In a bowl, whisk together the cream, milk, garlic onion powder, stock cube and a crack of black pepper.
Grate the Parmesan.
Peel and slice the potatoes as thinly as possible.

Tip! To speed things up, use a mandolin to slice the potatoes.

2 Bake dauphinoise

To a baking dish, add 1/3 of the potato slices.
Sprinkle with 1/3 of the Parmesan.
Pour over 1/3 of the cream mixture.
Continue layering until you run out.
Press the top layer of the potatoes down with the back of a spoon.
Cover the baking dish with tin foil.
Bake for 35-40 min or until the potatoes are cooked through.

3 Fry steak

Meanwhile, pat the steaks dry with kitchen paper.
Rub them with oil and salt.
Heat a pan over a high heat.
Once hot, add the steaks.
Fry for 3 min on each side.
Place on a baking tray with the broccoli.
Finish cooking them in the oven for 8-10 min or until cooked to your liking.
Transfer them to a plate.
Leave them to rest for 10 min.
Reserve the pan.

4 Add cheese

Once the potatoes are cooked through, remove them from the oven.
Top with the cheddar cheese.
Return to the oven, uncovered, for another 15 min or until the cheese is golden brown.

Tip! You can bake the dauphinoise 24 hours in advance. Cover and re-heat in a preheated oven for at least 20 min or until warm.

5 Pan sauce

Return the empty steak pan to a medium heat with the chicken jus, butter and a generous pinch of salt.
Simmer for 3 min or until the sauce begins to thicken.