9oz Fillet Steak with Baked Camembert

Name: 9oz Fillet Steak with Baked Camembert and Roast Potatoes
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed fillet steak; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 600 Grams of Potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Fresh rosemary; 3 Piece of Garlic cloves; 240 Grams of Camembert; 250 Grams of Thin asparagus; 15 Grams of Honey

and Roast Potatoes

Inspired by the Alpine cheese Raclette, in this recipe you'll dip tender steak and crispy potatoes into an oozy baked Camembert.

Cals 594 · Prot 63 · Carbs 51 · Fat 18

Gourmet

Family Friendly

45 min

9oz Fillet Steak with Baked Camembert and Roast Potatoes

Inspired by the Alpine cheese Raclette, in this recipe you'll dip tender steak and crispy potatoes into an oozy baked Camembert.

Cals 594 · Prot 63 · Carbs 51 · Fat 18

Gourmet

Family Friendly

Ingredients

Steak

Grass-fed fillet steak

500 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Roast potatoes

Potatoes

600 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Cheese

Fresh rosemary

10 Grams

Garlic cloves

3 Piece

Camembert

240 Grams

Thin asparagus

250 Grams

Honey

15 Grams

Allergens

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)	2484 / 594
Fats (g)	17.8
of which saturated (g)	6.4
Carbohydrates (g)	51
of which sugars (g)	9.4
Fibers (g)	11.1
Proteins (g)	62.5
Salt (g)	0.3

*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 Boil potatoes

Preheat the oven to 200°C/180°C fan. Chop the potatoes into bite-sized pieces. Add them to a pot of boiling salted water and cook over a high heat for 10 min or until fork-tender. Drain.

2 Prep

Meanwhile, pick some of the rosemary into small sprigs. Peel and slice the garlic lengthways. Using a knife, score the top of the camembert in a cross hatch pattern. Push the rosemary sprigs and garlic slices into the top of the camembert. Snap off the woody ends of the asparagus and discard.

3 Roast potatoes

Add the cooked potatoes to a baking tray. Drizzle with a generous amount of vegetable oil and add any leftover rosemary sprigs. Season with salt. Roast for 30 min. Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt.

4 Fry steak

Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Add the steaks to a baking tray and finish them in the oven for 10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min (reserve the tray!)

5 Bake cheese

Wrap the camembert in tin foil, leaving the top exposed. Place the camembert on the now empty baking tray along with the asparagus. Drizzle the asparagus with oil. Drizzle the camembert with honey. Bake for 10 min until the cheese is melted and oozy.

6 Serve

Once rested, slice the steak thinly and season with black pepper. Serve on a large sharing platter, if you have one, and dip the steak and potatoes straight into the melted cheese.