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)
4347 / 1045
Fats (g)
49.7
of which saturated (g)
34.4
Carbohydrates (g)
64
of which sugars (g)
17.3
Fibers (g)
7.9
Proteins (g)
71.3
Salt (g)
3.2
*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, measuredwater and stockcube. Cook for 5 min. Add the mustard and Granapadano (save some for topping). Season.
3 Bake
Alternatley layer the squash and sauce in a baking dish. Top with the remaining Granapadano 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, Worcestershiresauce and pomegranatemolasses. Cook for 5 min until reduced. Whisk in the remaining cold butter and season with pepper.
6 Serve
Serve the steaks with the squashgratin and pansauce to the side.
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