Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3792 / 910
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast potatoes
Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Roughly chop the rosemary. Rinse the potatoes and chop them (skins on) into small cubes. Add them to a large baking tray with the rosemary, a drizzle of vegetable oil and a generous pinch of salt. Toss until the potatoes are fully coated. Roast for 40 min or until golden and crisp.
2 Prep vegetables
Meanwhile, peel and chop the shallots and garlic. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Slice the mushrooms.
3 Cook sauce
Heat a pan over a medium-low heat with a drizzle of oil. Once hot, fry the mushrooms for 8 min until browned. Reduce the heat to low and add the shallots and garlic. Fry for 2-3 min further. Add the cream, measuredwater and stockcube. Simmer for 5 min or until the sauce has thickened (add a splash of water, if needed). Season with salt and pepper.
4 Fry steaks
Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a second 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. Transfer the steaks to a plate and leave them to rest for 10 min.
Tip!Why not cook the steaks on the grill / barbecue / braai?
Meanwhile, remove the asparagus' woody stems. Cook the asparagus in a pot of salted boiling water for 3-4 min or until tender. Drain once tender.
Season the rested steaks generously with salt and pepper. Serve the steaks with the roastedpotatoes, mushroomsauce and the asparagus to the side.
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.