9 oz Fillet Steak with Barbecue Sauce

and Roasted Blue Potatoes

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low-carb
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low-carb
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Instructions

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1 Prep

Preheat oven to 220°C/200°C fan. Remove the steaks from the fridge. Wash the blue potatoes and slice them into wedges, skins on. Add them to a lined baking tray with a drizzle of oil. Sprinkle with salt. Roast in the oven for 10 min. Peel and mince the garlic.

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2 Make sauce

Meanwhile,  Heat a pot over a medium heat with a drizzle of oil. Once hot, add garlic and fry for 1 min. Add the tomato passata, measured water, barbecue sauce, vinegar, soy saucesugarsmoked paprika, chipotle (spicy!) and salt. Simmer over a medium heat for 10-15 min, until thickened. Add the butter and stir. Set aside. 

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3 Add

Meanwhile, chop the peppers roughly. Once the potatoes have been in the oven for 10 min, add the peppers to the tray, drizzle with olive oil and sprinkle with salt. Bake for 15 min further or until the potatoes and peppers are golden and crispy.

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4 Fry steak

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray 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 10 min. 

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5 Serve

Season the rested steaks generously with the flaky salt and pepper. Slice steaks. Divide the steaks among plates and serve the roasted potatoespeppers and barbecue sauce on the side. 

Tips for fussy eaters

Watch out for the chipotle (smoked chilli) - it's spicy!

Pro tip

Make the sauce in advance and store it in a glass jar in the fridge for up to 3-4 days.

Rustic meets classy in this gourmet supper.

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 1104 · Prot 75 · Carbs 79 · Fat 56

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Black peppercorns 10 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Sauce

Garlic cloves 2 Piece
Tomato passata 200 Grams
Water 50 ML
Barbecue sauce 40 Grams
Apple cider vinegar 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Flaky sea salt 2 Grams
Salted butter 30 Grams

Veggies

Red pepper 1 Piece
Yellow pepper 1 Piece
Blue potatoes 500 Grams
Olive oil 4 Tbsp
Salt 1 Tsp

Rustic meets classy in this gourmet supper.

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 1104 · Prot 75 · Carbs 79 · Fat 56

Instructions

photo

1 Prep

Preheat oven to 220°C/200°C fan. Remove the steaks from the fridge. Wash the blue potatoes and slice them into wedges, skins on. Add them to a lined baking tray with a drizzle of oil. Sprinkle with salt. Roast in the oven for 10 min. Peel and mince the garlic.

photo

2 Make sauce

Meanwhile,  Heat a pot over a medium heat with a drizzle of oil. Once hot, add garlic and fry for 1 min. Add the tomato passata, measured water, barbecue sauce, vinegar, soy saucesugarsmoked paprika, chipotle (spicy!) and salt. Simmer over a medium heat for 10-15 min, until thickened. Add the butter and stir. Set aside. 

photo

3 Add

Meanwhile, chop the peppers roughly. Once the potatoes have been in the oven for 10 min, add the peppers to the tray, drizzle with olive oil and sprinkle with salt. Bake for 15 min further or until the potatoes and peppers are golden and crispy.

photo

4 Fry steak

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray 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 10 min. 

photo

5 Serve

Season the rested steaks generously with the flaky salt and pepper. Slice steaks. Divide the steaks among plates and serve the roasted potatoespeppers and barbecue sauce on the side. 

Tips for fussy eaters

Watch out for the chipotle (smoked chilli) - it's spicy!

Pro tip

Make the sauce in advance and store it in a glass jar in the fridge for up to 3-4 days.

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Black peppercorns 10 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Sauce

Garlic cloves 2 Piece
Tomato passata 200 Grams
Water 50 ML
Barbecue sauce 40 Grams
Apple cider vinegar 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Flaky sea salt 2 Grams
Salted butter 30 Grams

Veggies

Red pepper 1 Piece
Yellow pepper 1 Piece
Blue potatoes 500 Grams
Olive oil 4 Tbsp
Salt 1 Tsp
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