9 oz Fillet Steak
with Autumnal Squash, Mustard and Sage Gratin
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 (5/8/10) 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.
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
Steak and sauce
Gratin
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
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.
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.
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
Steak and sauce
Gratin
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