9 oz Fillet Steak with Bagna Càuda Anchovy Sauce

and Asparagus

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep sauce

Remove the steaks from the fridge. Preheat the oven to 200°C/180°C.  Peel and mince the garlic. Heat a non-stick pan over a medium heat with the butterolive oilanchovies and garlic. Fry for 3-5 min stirring, until the anchovies have melted. Remove the pan from the heat and set aside. 

photo

2 Cook steaks

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once 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, finish cooking them in the oven for 6-8 min. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.

photo

3 Boil asparagus

Meanwhile, rinse the asparagus well. Trim its woody stems. Bring a large pot of salted water to a boil. Add the asparagus. Boil for 3-4 min or until tender. Drain.

photo

4 Serve

Meanwhile, finely chop the parsley and add it to the anchovy sauce. Serve the rested steaks with a drizzle of anchovy and garlic butter. Serve the asparagus alongside. 

Tips for fussy eaters

Serve with mashed potatoes on the side.

Pro tip

Grill your steaks instead of frying them! Preheat your grill/barbecue/braai well before adding the steaks.

Hold either end of the asparagus and bend - it will naturally break at the woody part you wish to discard!

Cooking Time: 30 min

Cals 860 · Prot 67 · Carbs 4 · Fat 63

Gluten-Free

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 1 Tsp

Sauce

Garlic cloves 4 Piece
Salted butter 50 Grams
Olive oil 1 Tbsp
Anchovies 10 Grams
Fresh parsley 15 Grams

To serve

Thick asparagus 500 Grams

Hold either end of the asparagus and bend - it will naturally break at the woody part you wish to discard!

Cooking Time: 30 min

Cals 860 · Prot 67 · Carbs 4 · Fat 63

Gluten-Free

Instructions

photo

1 Prep sauce

Remove the steaks from the fridge. Preheat the oven to 200°C/180°C.  Peel and mince the garlic. Heat a non-stick pan over a medium heat with the butterolive oilanchovies and garlic. Fry for 3-5 min stirring, until the anchovies have melted. Remove the pan from the heat and set aside. 

photo

2 Cook steaks

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once 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, finish cooking them in the oven for 6-8 min. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.

photo

3 Boil asparagus

Meanwhile, rinse the asparagus well. Trim its woody stems. Bring a large pot of salted water to a boil. Add the asparagus. Boil for 3-4 min or until tender. Drain.

photo

4 Serve

Meanwhile, finely chop the parsley and add it to the anchovy sauce. Serve the rested steaks with a drizzle of anchovy and garlic butter. Serve the asparagus alongside. 

Tips for fussy eaters

Serve with mashed potatoes on the side.

Pro tip

Grill your steaks instead of frying them! Preheat your grill/barbecue/braai well before adding the steaks.

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 1 Tsp

Sauce

Garlic cloves 4 Piece
Salted butter 50 Grams
Olive oil 1 Tbsp
Anchovies 10 Grams
Fresh parsley 15 Grams

To serve

Thick asparagus 500 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...