Tenderloin Fillet Steaks
with Crispy Crushed Potatoes and Dijonnaise
Dijonnaise is as quick to prepare as it is delicious. Traditionally served with chicken, we think it might taste even better with beef!
Cals 986 · Prot 66 · Carbs 69 · Fat 51
Gourmet
40 min
Dijonnaise is as quick to prepare as it is delicious. Traditionally served with chicken, we think it might taste even better with beef!
Cals 986 · Prot 66 · Carbs 69 · Fat 51
Gourmet
Ingredients
Steak
Grass-fed fillet steak
500 Grams
Shallots
1 Piece
Fresh chives
15 Grams
Fresh parsley
15 Grams
Capers
20 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Butter
4*
20 Grams
Cooking cream
4*
200 ML
Chicken stock cube
4*5*9*15*
1 Piece
Red vinegar
15 ML
Dijon mustard
13*
12 Grams
Sides
New potatoes
500 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Tenderstem broccoli
150 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
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) | 4099 / 986 |
| Fats (g) | 50.7 |
| of which saturated (g) | 29.6 |
| Carbohydrates (g) | 69 |
| of which sugars (g) | 11.6 |
| Fibers (g) | 9.6 |
| Proteins (g) | 65.6 |
| Salt (g) | 4.1 |
*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
1 Boil potatoes
- Preheat the oven to 200°C/180°C fan.
- Thoroughly wash the potatoes.
- Cut them in half.
- Cook in a pot of salted boiling water for 12-15 min or until tender.
- Once cooked, drain and leave them to steam dry in a colander.
2 Prep
- Meanwhile, peel and finely chop the shallots.
- Finely chop the chives, parsley and capers.
3 Crush potatoes
- Once the potatoes are ready, place them on a baking tray.
- Drizzle generously with oil, crush with a fork and season with salt.
- Bake in the oven for 20 min until crisp.
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. Reserve the pan.
- Once rested, season generously with salt and pepper.
Tip! Why not cook the steaks on the grill/barbecue/braai?
5 Boil broccoli
- Meanwhile, trim the tenderstem broccoli.
- Cook it in a pot of salted boiling water for 3-4 min or until tender.
- Drain once cooked.
6 Make sauce
- Return the steak pan to a medium-low heat with the shallots and butter.
- Fry for 2-3 min.
- Add the cooking cream, 0.5 stock cube and vinegar and simmer for 3 min.
- Add the capers, parsley, chives, Dijon and simmer for 1 final min.
- Serve the rested Fillet Steaks over the Dijonnaise Sauce with the Crispy Crushed Potatoes and Broccoli on the side.
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