9 oz Fillet Steaks

with Crispy Crushed Potatoes and Dijonnaise

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Instructions

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1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Thoroughly wash the potatoes. Halve them. Cook them 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.

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2 Prep

Meanwhile, peel and finely chop the shallots. Finely chop the chivesparsley and capers

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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. 

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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. Once rested, season generously with salt and pepper. Reserve the pan.

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5 Boil broccolini

Meanwhile, trim the tenderstem broccoli and cook it in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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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, stock cube and vinegar and simmer for 3 min. Add the capers, parsley, chives, Dijon and simmer for 1 final min. Serve the rested steak over the sauce with the potatoes and broccoli on the side. 

Tips for fussy eaters

Leave the capers out!

Pro tip

Why not cook the steaks on the grill / barbecue / braai?

Dijonnaise is as quick to prepare as it is delicious. Traditionally served with chicken, we think it might taste even better with beef!

Cooking Time: 30 min

Cals 1203 · Prot 75 · Carbs 54 · Fat 75

Gluten-Free

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Shallots 2 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
Salted butter 20 Grams
Cooking cream 200 ML
Chicken stock cube 0.5 Piece
Red vinegar 15 ML
Dijon mustard 12 Grams

Sides

New potatoes 500 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Tenderstem broccoli 150 Grams

Dijonnaise is as quick to prepare as it is delicious. Traditionally served with chicken, we think it might taste even better with beef!

Cooking Time: 30 min

Cals 1203 · Prot 75 · Carbs 54 · Fat 75

Gluten-Free

Instructions

photo

1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Thoroughly wash the potatoes. Halve them. Cook them 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.

photo

2 Prep

Meanwhile, peel and finely chop the shallots. Finely chop the chivesparsley and capers

photo

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. 

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. Once rested, season generously with salt and pepper. Reserve the pan.

photo

5 Boil broccolini

Meanwhile, trim the tenderstem broccoli and cook it in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

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, stock cube and vinegar and simmer for 3 min. Add the capers, parsley, chives, Dijon and simmer for 1 final min. Serve the rested steak over the sauce with the potatoes and broccoli on the side. 

Tips for fussy eaters

Leave the capers out!

Pro tip

Why not cook the steaks on the grill / barbecue / braai?

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Shallots 2 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
Salted butter 20 Grams
Cooking cream 200 ML
Chicken stock cube 0.5 Piece
Red vinegar 15 ML
Dijon mustard 12 Grams

Sides

New potatoes 500 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Tenderstem broccoli 150 Grams
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