9oz Fillet Steak with Baked Asparagus Cheese

and Cherry Tomatoes
Gourmet
Low-Carb
Move over cauliflower, cheese has a new vegetable friend!
Cooking time: 45 min
Cals 997 · Prot 77 · Carbs 23 · Fat 62
Try Hello Chef Now
photo
Download PDF
Ingredients
Number of People:

Steak

Fillet steak
500 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Asparagus cheese

Thin asparagus
250 Grams
Eggs
1 Piece
Parmesan
30 Grams
Salted butter
20 Grams
Plain flour
20 Grams
Whole milk
200 ML
Dijon mustard
6 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

To serve

Cherry tomatoes
250 Grams
Flaky sea salt
2 Grams
Olive oil
1 Tbsp

Instructions

photo
1 Prep
Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge. Trim the woody ends off the asparagus. Separate the egg yolk and discard the whites (or save the whites for an omelette!). Grate the Parmesan.
photo
2 Blanch asparagus
Bring a large pot of salted water to the boil. Add the asparagus and cook for 1 min. Drain immediately and rinse under cold water. Transfer to a baking dish.  
photo
3 Fry steak
Meanwhile, pat the steaks dry, rub them with oil and season with salt. Heat a pan over a high heat. Once hot, add the steaks and fry them for 3 min on each side. Place on a baking tray alongside the cherry tomatoes 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 5-10 min.  
photo
4 Make sauce
Heat a saucepan over a medium heat. Add the butter and flour and cook, stirring, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Remove from the heat and whisk in the mustard, half of the Parmesan and the egg yolk. Season with salt and pepper.
photo
5 Bake asparagus
Once the steaks are out of the oven, pour the sauce over the asparagus and top with the remaining Parmesan. Bake for 10 min or until the cheese is golden. 
photo
6 Serve
Once rested, season the steak generously with salt and pepper. Serve alongside the asparagus cheese and roasted cherry tomatoes. Sprinkle everything with the flaky sea salt.
Tips for fussy eaters
Serve theirs with roasted potatoes.
Pro tip
The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

More recipes like this

German Beef Meatballs with Creamy Potato Salad
with Creamy Potato Salad
Cheat's Chicken Kiev
with Mash and Green Beans
Cheesy Chicken Fajitas
with Sour Cream
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy