9 oz Fillet Steak

Name: 9 oz Fillet Steak with Autumnal Squash, Mustard and Sage Gratin
Total time: 90 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed fillet steak; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 ML of Beef stock; 15 ML of Worcestershire sauce; 20 Grams of Pomegranate molasses; 10 Grams of Butter; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 600 Grams of Butternut squash; 1 Piece of Shallots; 2 Piece of Garlic cloves; 15 Grams of Fresh sage; 10 Grams of Butter; 1 Tsp of Salt; 250 ML of Water; 1 Piece of Chicken stock cube; 15 Grams of Wholegrain mustard; 60 Grams of Grana padano; 1 Tsp of Black pepper; 200 ML of Cooking cream; 15 Grams of Plain flour

with Autumnal Squash, Mustard and Sage Gratin

This hearty dish is worth the time it takes to prepare!

Cals 928 · Prot 62 · Carbs 64 · Fat 50

Gourmet

Low Carb

90 min

9 oz Fillet Steak with Autumnal Squash, Mustard and Sage Gratin

This hearty dish is worth the time it takes to prepare!

Cals 928 · Prot 62 · Carbs 64 · Fat 50

Gourmet

Low Carb

Ingredients

Steak and sauce

Grass-fed fillet steak

500 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Beef stock 15*

150 ML

Worcestershire sauce 6*11*

15 ML

Pomegranate molasses

20 Grams

Butter 4*

10 Grams

Black pepper

1 Tsp

Gratin

Olive oil

1 Tbsp

Butternut squash

600 Grams

Shallots

1 Piece

Garlic cloves

2 Piece

Fresh sage

15 Grams

Butter 4*

10 Grams

Salt

1 Tsp

Water

250 ML

Chicken stock cube 4*5*9*15*

0.5 Piece

Wholegrain mustard 13*

15 Grams

Grana padano 4*5*

60 Grams

Black pepper

1 Tsp

Cooking cream 4*

200 ML

Plain flour 10*11*

15 Grams

Allergens

*15 Celery, *6 Fish, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *13 Mustard, *10 Wheat

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)	3859 / 928
Fats (g)	49.7
of which saturated (g)	29
Carbohydrates (g)	64
of which sugars (g)	18.2
Fibers (g)	8.1
Proteins (g)	61.6
Salt (g)	2.8

*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 Prep

Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge and rub with oil. Peel the squash, cut it into quarters lengthwise and thinly slice. Peel and finely slice the shallots and garlic. Finely slice (5) sage leaves, reserving a few for garnish.

2 Make sauce

Heat a pan over a medium-low heat with the butter (reserve the butter for step 5) and oil. Once the butter has melted, add the sliced shallots with a pinch of salt and sweat for 5 min. Add the garlic, flour and sage and cook for 1 min further. Add the cream, measured water and stock cube. Cook for 5 min. Add the mustard and Grana padano (save some for topping). Season.

3 Bake

Alternatley layer the squash and sauce in a baking dish. Top with the remaining Grana padano and a few sage leaves. Cover with foil and bake for 1 hour, removing the foil after 40 min, to allow the gratin to brown.

4 Fry steak

Once you have uncovered the gratin, heat a pan over a high heat. Once very hot, add the steaks and fry them for 2-4 min on each side or until cooked to your liking. If the steaks are very thick, you can finish cooking them in a hot oven for 4-6 min. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.

5 Steak sauce

Return the pan to a medium heat and add the stock, Worcestershire sauce and pomegranate molasses. Cook for 5 min until reduced. Whisk in the remaining cold butter and season with pepper.