Tenderloin Fillet Steak and Cheesy Spinach Dip

Name: Tenderloin Fillet Steak and Cheesy Spinach Dip with Roasted Potato Discs and Asparagus
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed fillet steak; 600 Grams of Potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black Ground Pepper; 200 Grams of Spinach; 60 Grams of Gruyere; 60 Grams of Sour cream; 80 Grams of Cream cheese; 60 Grams of Grated mozzarella; 250 Grams of Thin asparagus; 10 Grams of Butter; 1 Piece of Lemon

with Roasted Potato Discs and Asparagus

Enjoy this delicious steak served with an irresistible cheesy dip, chips and lemony asparagus!

61 Reviews

Cals 1009 · Prot 84 · Carbs 55 · Fat 53

Gourmet

Family Friendly

60 min

Tenderloin Fillet Steak and Cheesy Spinach Dip with Roasted Potato Discs and Asparagus

Enjoy this delicious steak served with an irresistible cheesy dip, chips and lemony asparagus!

61 Reviews

Cals 1009 · Prot 84 · Carbs 55 · Fat 53

Gourmet

Family Friendly

Ingredients

Steak and fries

Grass-fed fillet steak

500 Grams

Potatoes

600 Grams

Vegetable oil

1 Tbsp

Salt

1 Tsp

Black Ground Pepper

0.5 Tsp

Spinach dip

Spinach

200 Grams

Gruyere 4*

60 Grams

Sour cream 4*

60 Grams

Cream cheese 4*

80 Grams

Grated mozzarella 4*

60 Grams

Asparagus

Thin asparagus

250 Grams

Butter 4*

10 Grams

Lemon

1 Piece

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)	4218 / 1009
Fats (g)	53
of which saturated (g)	28.7
Carbohydrates (g)	55
of which sugars (g)	9.6
Fibers (g)	13.8
Proteins (g)	84.2
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

1 Potatoes and spinach

Preheat the oven to 200°C/180°C fan.
Slice the potatoes into 0.5cm thin discs.
Add them to a large, lined, baking tray with a generous drizzle of oil and a generous pinch of salt.
Bake for 30 min.
Meanwhile, boil a kettle.
Add the spinach to a colander.
Pour the boiled water over the spinach until wilted.
Allow it to cool slightly.
Squeeze out all of the excess water.

2 Blend

Grate half the Gruyere into a food processor.
Add the cream cheese, a pinch of salt, the sour cream, spinach and half of the mozzarella cheese.
Blitz.
Transfer the lot to an oiled baking dish.
Sprinkle the remaining mozzarella.
Grate the remaining Gruyere over the top.

3 Bake

Bake the spinach dip for 20 min until bubbly and beginning to brown on top.

4 Fry steak

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 very hot, add the steaks.
Fry them for 3 min on each side.
Place on a baking tray.
Finish cooking them in the oven for 8-10 min or until cooked to your liking.
Transfer the steaks to a plate.
Leave them to rest for 10 min.

5 Asparagus

Meanwhile, rinse the asparagus and remove its woody stems.
Cook the asparagus in a pot of salted boiling water for 3-4 min or until tender.
Drain once tender.
Transfer the asparagus to a bowl.
Top with the salted butter.
Wash the lemon thoroughly and grate its zest, with a fine blade, directly onto the asparagus.

6 Serve

Once rested, season the steaks generously with salt and pepper.
Once the spinach dip is baked, set it aside to cool for 5 min.
Serve the 9 oz Fillet Steak and Cheesy Spinach Dip with Roasted Potato Discs and Asparagus.