9oz Fillet Steak with Baked Asparagus Cheese

and Cherry Tomatoes
Move over cauliflower, cheese has a new vegetable friend!
Cals 997 · Prot 77 · Carbs 23 · Fat 62
Gourmet
Low-Carb
Try Hello Chef Now
45 min
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Move over cauliflower, cheese has a new vegetable friend!
Cals 997 · Prot 77 · Carbs 23 · Fat 62
Gourmet
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Steak
Fillet steak
500 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Asparagus cheese
Thin asparagus
250 Grams
Eggs
1 Piece
Parmesan
30 Grams
Salted butter
20 Grams
Plain flour
20 Grams
Whole milk
200 ML
Dijon mustard
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

Tips for fussy eaters

Serve theirs with roasted potatoes.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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.  
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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.  
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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.
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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. 
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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.

Tips for fussy eaters

Serve theirs with roasted potatoes.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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