9 oz Fillet Steak

with Autumnal Squash, Mustard and Sage Gratin

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low-carb
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low-carb
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Instructions

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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 (5/8/10) sage leaves, reserving a few for garnish.

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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.

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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.

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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.

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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.

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6 Serve

Serve the steaks with the squash gratin and pan sauce to the side.

Tips for fussy eaters

Leave out the sage!

Pro tip

Use a mandolin to speed up the prep!

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

Cooking Time: 90 min

Equipment Required: Tinfoil

Cals 1325 · Prot 82 · Carbs 54 · Fat 84

Ingredients

Number of people

Steak and sauce

Fillet steak 500 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Beef stock 150 ML
Worcestershire sauce 15 ML
Pomegranate molasses 20 Grams
Salted butter 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
Salted butter 10 Grams
Salt 1 Tsp
Water 250 ML
Chicken stock cube 0.5 Piece
Wholegrain mustard 15 Grams
Grana padano 60 Grams
Black pepper 1 Tsp
Cooking cream 200 ML
Plain flour 15 Grams

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

Cooking Time: 90 min

Equipment Required: Tinfoil

Cals 1325 · Prot 82 · Carbs 54 · Fat 84

Instructions

photo

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 (5/8/10) sage leaves, reserving a few for garnish.

photo

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.

photo

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.

photo

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.

photo

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.

photo

6 Serve

Serve the steaks with the squash gratin and pan sauce to the side.

Tips for fussy eaters

Leave out the sage!

Pro tip

Use a mandolin to speed up the prep!

Ingredients

Number of people

Steak and sauce

Fillet steak 500 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Beef stock 150 ML
Worcestershire sauce 15 ML
Pomegranate molasses 20 Grams
Salted butter 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
Salted butter 10 Grams
Salt 1 Tsp
Water 250 ML
Chicken stock cube 0.5 Piece
Wholegrain mustard 15 Grams
Grana padano 60 Grams
Black pepper 1 Tsp
Cooking cream 200 ML
Plain flour 15 Grams
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