9 oz Fillet Steak with Root Vegetables

Name: 9 oz Fillet Steak with Root Vegetables in Brown Butter and Salsa Verde
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Fillet steak; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Fresh mint; 15 Grams of Fresh parsley; 1 Piece of Garlic cloves; 1 Piece of Lemon; 6 Grams of Dijon mustard; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Baby spinach; 1 Piece of Carrot; 2 Piece of Parsnip; 1 Piece of Fennel; 1 Tsp of Salt; 10 Grams of Fresh thyme; 50 Grams of Butter; 3 Piece of Garlic cloves

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.

Cals 856 · Prot 59 · Carbs 75 · Fat 39

Gourmet

Low Carb

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.

Cals 856 · Prot 59 · Carbs 75 · Fat 39

Gourmet

Low Carb

Ingredients

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)	3567 / 856
Fats (g)	39.3
of which saturated (g)	19.3
Carbohydrates (g)	75
of which sugars (g)	20.3
Fibers (g)	20.8
Proteins (g)	58.8
Salt (g)	0.9

*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 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.

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.

3 Blitz

Place the mint, parsley, half of the garlic, Dijon, 1 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.

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.

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.

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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