9oz Fillet Steak with Portabello Mushrooms

and Garlic Butter

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Instructions

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1 Boil

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel the potatoes into bite-sized pieces. Add them to a pot of boiling salted water and cook over a high heat for 5 min. Drain and leave to steam dry for 5 min. 

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2 Bake

Once dried, add the cooked potatoes to a baking tray. Drizzle with a generous amount of vegetable oil and sprinkle with salt. Bake for 25-30 min or until crispy and fork tender.

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3 Prep

Meanwhile, add the whole mushrooms, flat-side down, to a second baking tray. Drizzle with oil, season with salt and bake for 10 min. Halve the tomatoes. Trim the asparagus. Peel and mince the garlic. Pat the steaks dry with kitchen paper. 

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4 Steak

Rub the steaks 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. Add the steaks, asparagus and tomatoes to the mushroom tray and bake for 8-10 min further or until the steaks are cooked to your liking. Transfer the steaks to a plate and leave them to rest. Reserve the pan.

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5 Garlic butter

Return the pan to a medium heat. Once hot, add the buttergarlic and whole thyme sprigs. Cook for 3 min. Season with salt and pepper. (See pro tip!)

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6 Serve

Season the rested steaks generously with the flaky salt and pepper. Serve the steak alongside the crispy potatoes, mushrooms, asparagus and tomatoes. Drizzle the lot with the garlic thyme butter.

Tips for fussy eaters

Keep the thyme sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro tip

Time permitting, return the steaks to the garlic-thyme butter and baste them over a medium heat for 1 min on each side.

Tender fillet steak with crispy roasted potatoes and garlic butter? Yes please!

Cooking Time: 45 min

Cals 1085 · Prot 75 · Carbs 58 · Fat 64

Gluten-Free

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Vegetable oil 1 Tbsp
Flaky sea salt 2 Grams
Black pepper 0.5 Tsp

Sides

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Portabello mushroom 2 Piece
Tomatoes 1 Piece
Thick asparagus 250 Grams

Garlic butter

Garlic cloves 3 Piece
Salted butter 50 Grams
Fresh thyme 10 Grams
Salt 0.5 Tsp

Tender fillet steak with crispy roasted potatoes and garlic butter? Yes please!

Cooking Time: 45 min

Cals 1085 · Prot 75 · Carbs 58 · Fat 64

Gluten-Free

Instructions

photo

1 Boil

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel the potatoes into bite-sized pieces. Add them to a pot of boiling salted water and cook over a high heat for 5 min. Drain and leave to steam dry for 5 min. 

photo

2 Bake

Once dried, add the cooked potatoes to a baking tray. Drizzle with a generous amount of vegetable oil and sprinkle with salt. Bake for 25-30 min or until crispy and fork tender.

photo

3 Prep

Meanwhile, add the whole mushrooms, flat-side down, to a second baking tray. Drizzle with oil, season with salt and bake for 10 min. Halve the tomatoes. Trim the asparagus. Peel and mince the garlic. Pat the steaks dry with kitchen paper. 

photo

4 Steak

Rub the steaks 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. Add the steaks, asparagus and tomatoes to the mushroom tray and bake for 8-10 min further or until the steaks are cooked to your liking. Transfer the steaks to a plate and leave them to rest. Reserve the pan.

photo

5 Garlic butter

Return the pan to a medium heat. Once hot, add the buttergarlic and whole thyme sprigs. Cook for 3 min. Season with salt and pepper. (See pro tip!)

photo

6 Serve

Season the rested steaks generously with the flaky salt and pepper. Serve the steak alongside the crispy potatoes, mushrooms, asparagus and tomatoes. Drizzle the lot with the garlic thyme butter.

Tips for fussy eaters

Keep the thyme sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro tip

Time permitting, return the steaks to the garlic-thyme butter and baste them over a medium heat for 1 min on each side.

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Vegetable oil 1 Tbsp
Flaky sea salt 2 Grams
Black pepper 0.5 Tsp

Sides

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Portabello mushroom 2 Piece
Tomatoes 1 Piece
Thick asparagus 250 Grams

Garlic butter

Garlic cloves 3 Piece
Salted butter 50 Grams
Fresh thyme 10 Grams
Salt 0.5 Tsp
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