9oz Fillet Steak with Portabello Mushrooms

and Garlic Butter
Tender fillet steak with crispy roasted potatoes and garlic butter? Yes please!
189 Reviews
Cals 797 · Prot 67 · Carbs 53 · Fat 38
Gourmet
Family-Friendly
Try Hello Chef Now
45 min
9oz Fillet Steak with Portabello Mushrooms and Garlic Butter
Tender fillet steak with crispy roasted potatoes and garlic butter? Yes please!
189 Reviews
Cals 797 · Prot 67 · Carbs 53 · Fat 38
Gourmet
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Steak
Fillet steak
500 Grams
Vegetable oil
1 Tbsp
Flaky sea salt
2 Grams
Black pepper
0.5 Tsp
Sides
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Portabello mushroom
2 Piece
Tomatoes
1 Piece
Thick asparagus
250 Grams
Garlic butter
Garlic cloves
3 Piece
Salted butter 4*
50 Grams
Fresh thyme
10 Grams
Salt
0.5 Tsp

Allergens

*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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil

1 Boil

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel the potatoes into bite-sized pieces. Add them to a pot of boiling salted water and cook over a high heat for 5 min. Drain and leave to steam dry for 5 min.
Bake

2 Bake

Once dried, add the cooked potatoes to a baking tray. Drizzle with a generous amount of vegetable oil and sprinkle with salt. Bake for 25-30 min or until crispy and fork tender.
Prep

3 Prep

Meanwhile, add the whole mushrooms, flat-side down, to a second baking tray. Drizzle with oil, season with salt and bake for 10 min. Halve the tomatoes. Trim the asparagus. Peel and mince the garlic. Pat the steaks dry with kitchen paper.
Steak

4 Steak

Rub the steaks 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. Add the steaks, asparagus and tomatoes to the mushroom tray and bake for 8-10 min further or until the steaks are cooked to your liking. Transfer the steaks to a plate and leave them to rest. Reserve the pan.
Garlic butter

5 Garlic butter

Return the pan to a medium heat. Once hot, add the butter, garlic and whole thyme sprigs. Cook for 3 min. Season with salt and pepper. (See pro tip!)
Tip! Time permitting, return the steaks to the garlic-thyme butter and baste them over a medium heat for 1 min on each side
Serve

6 Serve

Season the rested steaks generously with the flaky salt and pepper. Serve the steak alongside the crispy potatoes, mushrooms, asparagus and tomatoes. Drizzle the lot with the garlic thyme butter.
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