9 oz Fillet Steak in Cajun Butter
with Prawn Jambalaya
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion. Finely chop the celery, peppers and tomatoes. Peel and mince the garlic. Chop the thyme leaves roughly.
2 Saute vegetables
Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onion, celery 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.
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.
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.
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.
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
Steak
Jambalaya
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
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion. Finely chop the celery, peppers and tomatoes. Peel and mince the garlic. Chop the thyme leaves roughly.
2 Saute vegetables
Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onion, celery 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.
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.
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.
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.
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
Steak
Jambalaya
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