9 oz Fillet Steak with Bagna Càuda Anchovy Sauce

and Asparagus

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Instructions

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1 Prep

Remove the steaks from the fridge. Preheat the oven to 200°C/180°C. Peel and slice the parsnips into fries. Add to a baking tray with a drizzle of oil and salt. Bake for 15 min. Finely chop the parsley. Rinse the asparagus well. Trim its woody stems. Peel and mince the garlic.

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2 Cook steaks

Meanwhile, 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. Reserve the pan.

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3 Prep sauce

Return the 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. 

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4 Bake asparagus

After the parsnips have been baking for 15 min, add the asparagus to the baking tray and bake with a pinch of salt and a drizzle of oil. Bake for 10 min.

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5 Serve

Serve the rested steaks with a drizzle of anchovy and garlic butter. Serve the asparagus and parsnips 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 1085 · Prot 71 · Carbs 58 · Fat 64

Gluten-Free

Ingredients

Number of people

Steak

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

Sauce

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

To serve

Parsnip 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
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 1085 · Prot 71 · Carbs 58 · Fat 64

Gluten-Free

Instructions

photo

1 Prep

Remove the steaks from the fridge. Preheat the oven to 200°C/180°C. Peel and slice the parsnips into fries. Add to a baking tray with a drizzle of oil and salt. Bake for 15 min. Finely chop the parsley. Rinse the asparagus well. Trim its woody stems. Peel and mince the garlic.

photo

2 Cook steaks

Meanwhile, 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. Reserve the pan.

photo

3 Prep sauce

Return the 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

4 Bake asparagus

After the parsnips have been baking for 15 min, add the asparagus to the baking tray and bake with a pinch of salt and a drizzle of oil. Bake for 10 min.

photo

5 Serve

Serve the rested steaks with a drizzle of anchovy and garlic butter. Serve the asparagus and parsnips 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

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

To serve

Parsnip 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Thick asparagus 500 Grams
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