Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3759 / 901
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel and slice the carrots and parsnips into fries. Slice the fennel into quarters, discard the hard stem and slice. Add the carrots, parsnips and fennel to a baking tray with a drizzle of oil and a generous pinch of salt. Strip the thyme leaves directly onto the tray. Toss. Roast for 15 min or until tender.
Meanwhile, strip the mint leaves, discard the stem. Roughly chop the parsley (reserve some leaves for garnish!). Peel and chop the garlic. Juice the lemon.
Place the mint, parsley, half of the garlic, Dijon, 1/2/2 tbsp lemon juice, oliveoil, salt and pepper in a food processor. Blend until smooth. If it's too thick, add a splash of cold water. Set aside.
Pat the rib eye dry with kitchen paper, rub them with vegetableoil and season with salt. Heat a large pan over a high heat. Once very hot, add the rib eye and fry for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest. Once rested, season generously with pepper.
5 Brown butter
Peel and mince the remaining garlic. Once the veg is tender, return the empty steak pan (no need to wash it!) to a high heat. Add the butter. Once the butter starts to brown, reduce to a medium heat. Add the garlic and cook for 1 min. Remove from the heat.
Add the roastedvegetables to the pan with the butter. Toss. Serve the rib eye steak over the vegetables, drizzle with the salsa and garnish with the reserved parsley leaves.
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