9oz Fillet Steak with Bagna Càuda Anchovy Sauce

Name: 9oz Fillet Steak with Bagna Càuda Anchovy Sauce and Asparagus
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed fillet steak; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh parsley; 4 Piece of Garlic cloves; 50 Grams of Butter; 1 Tbsp of Olive oil; 10 Grams of Anchovies; 2 Piece of Parsnip; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 500 Grams of Thick asparagus

and Asparagus

Hold either end of the asparagus and bend - it will naturally break at the woody part you wish to discard!

Cals 844 · Prot 63 · Carbs 68 · Fat 39

Gourmet

Low Carb

30 min

9oz Fillet Steak with Bagna Càuda Anchovy Sauce and Asparagus

Hold either end of the asparagus and bend - it will naturally break at the woody part you wish to discard!

Cals 844 · Prot 63 · Carbs 68 · Fat 39

Gourmet

Low Carb

Ingredients

Steak

Grass-fed fillet steak

500 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

1 Tsp

Sauce

Fresh parsley

15 Grams

Garlic cloves

4 Piece

Butter 4*

50 Grams

Olive oil

1 Tbsp

Anchovies 6*

10 Grams

To serve

Parsnip

2 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Thick asparagus

500 Grams

Allergens

*4 Milk, *6 Fish

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)	3521 / 844
Fats (g)	39
of which saturated (g)	19.4
Carbohydrates (g)	68
of which sugars (g)	19.5
Fibers (g)	20.5
Proteins (g)	62.9
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

1 Prep

Remove the steaks from the fridge. Preheat the oven to 200°C/180°C. Peel and slice the parsnips into fries. Add to a baking tray with a drizzle of oil and salt. Bake for 15 min. Finely chop the parsley. Rinse the asparagus well. Trim its woody stems. Peel and mince the garlic.

2 Cook steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-4 min on each side or until cooked to your liking. If the steaks are very thick, finish cooking them in the oven for 6-8 min. 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.

3 Prep sauce

Return the pan to a medium heat with the butter, olive oil, anchovies and garlic. Fry for 3-5 min, stirring, until the anchovies have melted. Remove the pan from the heat and set aside.

4 Bake asparagus

After the parsnips have been baking for 15 min, add the asparagus to the baking tray and bake with a pinch of salt and a drizzle of oil. Bake for 10 min.