9oz Fillet Steak with Baked Asparagus Cheese
and Cherry Tomatoes
Move over cauliflower, cheese has a new vegetable friend!
Cals 692 · Prot 70 · Carbs 24 · Fat 36
Gourmet
Low Carb
45 min
Move over cauliflower, cheese has a new vegetable friend!
Cals 692 · Prot 70 · Carbs 24 · Fat 36
Gourmet
Low Carb
Ingredients
Steak
Fillet steak
500 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Asparagus cheese
Thin asparagus
250 Grams
Organic Eggs
5*
1 Piece
Parmesan
4*
30 Grams
Butter
4*
20 Grams
Plain flour
10*11*
20 Grams
Whole milk
4*
200 ML
Dijon mustard
13*
6 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Cherry tomatoes
250 Grams
Flaky sea salt
2 Grams
Olive oil
1 Tbsp
Allergens
*5 Eggs, *4 Milk, *10 Wheat, *11 Gluten, *13 Mustard
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) | 2891 / 692 |
| Fats (g) | 35.7 |
| of which saturated (g) | 17.6 |
| Carbohydrates (g) | 24 |
| of which sugars (g) | 11.4 |
| Fibers (g) | 4.8 |
| Proteins (g) | 70.4 |
| Salt (g) | 1.7 |
*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. Trim the woody ends off the asparagus. Separate the egg yolk and discard the whites (or save the whites for an omelette!). Grate the Parmesan.
2 Blanch asparagus
Bring a large pot of salted water to the boil. Add the asparagus and cook for 1 min. Drain immediately and rinse under cold water. Transfer to a baking dish.
3 Fry steak
Meanwhile, pat the steaks dry, rub them with oil and season with salt. Heat a pan over a high heat. Once hot, add the steaks and fry them for 3 min on each side. Place on a baking tray alongside the cherry tomatoes and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min.
4 Make sauce
Heat a saucepan over a medium heat. Add the butter and flour and cook, stirring, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Remove from the heat and whisk in the mustard, half of the Parmesan and the egg yolk. Season with salt and pepper.
5 Bake asparagus
Once the steaks are out of the oven, pour the sauce over the asparagus and top with the remaining Parmesan. Bake for 10 min or until the cheese is golden.
6 Serve
Once rested, season the steak generously with salt and pepper. Serve alongside the asparagus cheese and roasted cherry tomatoes. Sprinkle everything with the flaky sea salt.
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