9 oz Fillet of Beef with Twice Baked Potatoes, Broccolini

and Garlic Butter

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Instructions

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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 in the oven for 30 min or until softened.

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2 Prep butter

Meanwhile, remove the steaks peel and crush 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.

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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.

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4 Bake

Spoon the filling back into the potato skins. Sprinkle with the remaining cheese (both types). Trim the broccolini and add it to the tray along with the potatoes. Drizzle with olive oil and sprinkle with salt. Roast the potatoes and the broccolini in the oven for 10 min further.

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5 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a pan over a high heat with a drizzle of oil. Once hot, fry the steaks for 3-4 min on each side or until cooked to your liking. Transfer them to a plate and leave them to rest for 10 min. Season generously with salt and pepper.

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6 Serve

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

Tips for fussy eaters

Serve their steak with mashed potatoes.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Enjoy this steakhouse classic in the comfort of your own home!

Cooking Time: 60 min

Cals 1349 · Prot 89 · Carbs 49 · Fat 90

Gluten-Free

Ingredients

Number of people

Steaks and butter

Fillet steak 500 Grams
Garlic cloves 4 Piece
Salted butter 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 60 Grams
Grated cheddar 60 Grams
Grated orange cheddar 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Side

Tenderstem broccoli 225 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

Enjoy this steakhouse classic in the comfort of your own home!

Cooking Time: 60 min

Cals 1349 · Prot 89 · Carbs 49 · Fat 90

Gluten-Free

Instructions

photo

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 in the oven for 30 min or until softened.

photo

2 Prep butter

Meanwhile, remove the steaks peel and crush 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.

photo

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.

photo

4 Bake

Spoon the filling back into the potato skins. Sprinkle with the remaining cheese (both types). Trim the broccolini and add it to the tray along with the potatoes. Drizzle with olive oil and sprinkle with salt. Roast the potatoes and the broccolini in the oven for 10 min further.

photo

5 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a pan over a high heat with a drizzle of oil. Once hot, fry the steaks for 3-4 min on each side or until cooked to your liking. Transfer them to a plate and leave them to rest for 10 min. Season generously with salt and pepper.

photo

6 Serve

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

Tips for fussy eaters

Serve their steak with mashed potatoes.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

Steaks and butter

Fillet steak 500 Grams
Garlic cloves 4 Piece
Salted butter 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 60 Grams
Grated cheddar 60 Grams
Grated orange cheddar 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Side

Tenderstem broccoli 225 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
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