9 oz Fillet Steak in Cajun Butter

with Prawn Jambalaya

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion. Finely chop the celerypeppers and tomatoes. Peel and mince the garlic. Chop the thyme leaves roughly. 

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2 Saute vegetables

Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onioncelery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further. 

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3 Cook jambalaya

Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked. 

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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 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. 

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5 Cajun butter

Add the cajun (spicy!) and butter to the pan and cook for 1 min. Remove the pan from the heat and set aside. Once the steaks are cooked place them in the cajun butter to rest.

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6 Finish jambalaya

Meanwhile, finely slice the spring onion. When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the rib-eye alongside the jambalaya. Drizzle generously with the cajun butter.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle, cajun and hot sauce!

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking. They form the base of our prawn jambalaya.

Cooking Time: 35 min

Cals 1286 · Prot 90 · Carbs 92 · Fat 64

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Cajun spice 4 Grams
Olive oil 2 Tbsp
Salted butter 50 Grams

Jambalaya

Red onion 1 Piece
Celery 1 Piece
Yellow pepper 1 Piece
Tomatoes 1 Piece
Garlic cloves 2 Piece
Fresh thyme 10 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Dried oregano 2 Grams
Chipotle powder 2 Grams
Basmati rice 150 Grams
Tomato paste 30 Grams
Chicken stock cube 1 Piece
Water 300 ML
Hot sauce 20 Grams
Spring onion 40 Grams
Prawns 200 Grams

Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking. They form the base of our prawn jambalaya.

Cooking Time: 35 min

Cals 1286 · Prot 90 · Carbs 92 · Fat 64

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion. Finely chop the celerypeppers and tomatoes. Peel and mince the garlic. Chop the thyme leaves roughly. 

photo

2 Saute vegetables

Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onioncelery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further. 

photo

3 Cook jambalaya

Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked. 

photo

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 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. 

photo

5 Cajun butter

Add the cajun (spicy!) and butter to the pan and cook for 1 min. Remove the pan from the heat and set aside. Once the steaks are cooked place them in the cajun butter to rest.

photo

6 Finish jambalaya

Meanwhile, finely slice the spring onion. When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the rib-eye alongside the jambalaya. Drizzle generously with the cajun butter.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle, cajun and hot sauce!

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Cajun spice 4 Grams
Olive oil 2 Tbsp
Salted butter 50 Grams

Jambalaya

Red onion 1 Piece
Celery 1 Piece
Yellow pepper 1 Piece
Tomatoes 1 Piece
Garlic cloves 2 Piece
Fresh thyme 10 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Dried oregano 2 Grams
Chipotle powder 2 Grams
Basmati rice 150 Grams
Tomato paste 30 Grams
Chicken stock cube 1 Piece
Water 300 ML
Hot sauce 20 Grams
Spring onion 40 Grams
Prawns 200 Grams
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