9 oz Fillet Steak with Root Vegetables

in Brown Butter and Salsa Verde
Salsa verde is a common condiment from South America and Mexico. Its bright herby flavours go well with all types of proteins.
155 Reviews
Cals 901 · Prot 61 · Carbs 86 · Fat 40
Gourmet
Low Carb
Try Hello Chef Now
30 min
9 oz Fillet Steak with Root Vegetables in Brown Butter and Salsa Verde
Salsa verde is a common condiment from South America and Mexico. Its bright herby flavours go well with all types of proteins.
155 Reviews
Cals 901 · Prot 61 · Carbs 86 · Fat 40
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
Salsa verde
Fresh mint
10 Grams
Fresh parsley
15 Grams
Garlic cloves
1 Piece
Lemon
1 Piece
Dijon mustard 13*
6 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Baby spinach
40 Grams
Root veg
Carrot
1 Piece
Parsnip
2 Piece
Fennel
1 Piece
Salt
0.5 Tsp
Fresh thyme
10 Grams
Butter 4*
50 Grams
Garlic cloves
3 Piece

Allergens

*13 Mustard, *4 Milk
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) 3759 / 901
Fats (g) 39.6
of which saturated (g) 19.3
Carbohydrates (g) 86
of which sugars (g) 26.1
Fibers (g) 25.4
Proteins (g) 60.6
Salt (g) 1.1
*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

Roast

1 Roast

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.
Prep

2 Prep

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.
Blitz

3 Blitz

Place the mint, parsley, half of the garlic, Dijon, 1/2/2 tbsp lemon juice, olive oil, salt and pepper in a food processor. Blend until smooth. If it's too thick, add a splash of cold water. Set aside.
Fry

4 Fry

Pat the rib eye dry with kitchen paper, rub them with vegetable oil 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.
Brown butter

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.
Serve

6 Serve

Add the roasted vegetables 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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