9 oz Fillet of Beef with Twice Baked Potatoes

with Tenderstem Broccoli and Garlic Butter
Enjoy this steakhouse classic in the comfort of your own home!
958 Reviews
Cals 1018 · Prot 80 · Carbs 36 · Fat 67
Gourmet
Family Friendly
Try Hello Chef Now
60 min
9 oz Fillet of Beef and Twice Baked Potatoes with Tenderstem Broccoli and Garlic Butter
Enjoy this steakhouse classic in the comfort of your own home!
958 Reviews
Cals 1018 · Prot 80 · Carbs 36 · Fat 67
Gourmet
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Steaks and butter
Fillet steak
500 Grams
Garlic cloves
4 Piece
Salted butter 4*
50 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Potatoes
Potatoes
450 Grams
Olive oil
1 Tbsp
Fresh chives
15 Grams
Sour cream 4*
60 Grams
Grated cheddar 4*
60 Grams
Grated orange cheddar 4*
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Side
Tenderstem broccoli
150 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp

Allergens

*4 Milk
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) 4245 / 1018
Fats (g) 67.1
of which saturated (g) 36.7
Carbohydrates (g) 36
of which sugars (g) 4.4
Fibers (g) 8.1
Proteins (g) 79.7
Salt (g) 1.7
*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

Roast potatoes

1 Roast potatoes

Preheat the oven to 220°C/200°C fan. Scrub the potatoes clean. Halve them (skins on) lengthwise. Add them to a large baking tray, cut side up. Drizzle with oil and season with salt. Roast for 30 min or until softened.
Prep butter

2 Prep butter

Meanwhile, remove the steaks from the fridge. Peel and mince the garlic. Add the salted butter and garlic to a small pan. Place the pan over a medium heat and allow the butter to melt. Leave to sizzle for 30 sec, then remove from the heat and keep covered until serving.
Make filling

3 Make filling

After 30 min, remove the potatoes from the oven. Using a spoon, scoop out the majority of the softened potato, leaving some around the edges to hold the skins in shape. Mash the softened potato in a bowl and combine it with the chopped chives, sour cream, 3/4 of the grated cheese (both types) and salt and pepper.
Bake

4 Bake

Spoon the filling back into the potato skins. Sprinkle with the remaining cheeses. Trim the broccoli and add it to the tray along with the potatoes. Drizzle with olive oil and sprinkle with salt. Roast the potatoes and the broccoli in the oven for 10 min further.
Fry steaks

5 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once hot, add the steaks and fry them 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.
Serve

6 Serve

Divide the twice baked potatoes and the roasted broccoli among plates. Add the steaks. Drizzle the steaks with the warm garlic butter and serve immediately.
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