Fillet Steak au Poivre

with Green Beans

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Instructions

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1 Bake fries

Remove the steaks and butter from the fridge 20-30 min prior to cooking. Preheat oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries until coated. Bake for 30 min or until golden and crisp.

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2 Coat steak

Meanwhile, crush the black peppercorns in a pestle and mortar and add them to a plate with a generous pinch of salt. Pat the steaks dry before turning them in the pepper. Press down firmly to make the pepper stick. Set aside.

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3 Prep butter and vegetables

Peel and finely slice the shallots. Trim the green beans. Finely chop the chives. Peel and mince the garlic. Mash the chives and garlic with the butter - this is your garlic butter.

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4 Fry steak

Heat large pan with drizzle of vegetable oil over a high heat. Once hot, add the steaks and fry for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave to rest for 10 min. Reserve the pan and don't wash it.

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5 Make sauce

Return the pan to a medium heat and, using a spatula, release any bits that may have stuck to bottom. Add the shallots and cook for 3 min. Add the flour and cook for 1 min. Add the measured water, soy sauce, capers and sour cream. Simmer for 2-3 min.

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6 Cook green beans

Meanwhile, boil the green beans in pot of salted boiling water for 3-4 min until tender. Drain once tender, place in a serving bowl and top with the garlic butter. Serve alongside the potatoes, cream sauce and the rested fillet steaks.

Tips for fussy eaters

Skip step 2 if you can't handle all the heat from the pepper!

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.

We love this French classic for its simplicity in both flavour and preparation.

Cooking Time: 30 min

Equipment Required: Pestle & Mortar

Cals 1207 · Prot 76 · Carbs 72 · Fat 70

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Black peppercorns 10 Grams
Salt 1 Tsp
Vegetable oil 2 Tbsp
Shallots 1 Piece
Plain flour 10 Grams
Water 150 ML
Soy sauce 20 ML
Capers 20 Grams
Sour cream 60 Grams

Garlic beans

Green beans 250 Grams
Fresh chives 15 Grams
Garlic cloves 1 Piece
Salted butter 50 Grams

Fries

Potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp

We love this French classic for its simplicity in both flavour and preparation.

Cooking Time: 30 min

Equipment Required: Pestle & Mortar

Cals 1207 · Prot 76 · Carbs 72 · Fat 70

Instructions

photo

1 Bake fries

Remove the steaks and butter from the fridge 20-30 min prior to cooking. Preheat oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries until coated. Bake for 30 min or until golden and crisp.

photo

2 Coat steak

Meanwhile, crush the black peppercorns in a pestle and mortar and add them to a plate with a generous pinch of salt. Pat the steaks dry before turning them in the pepper. Press down firmly to make the pepper stick. Set aside.

photo

3 Prep butter and vegetables

Peel and finely slice the shallots. Trim the green beans. Finely chop the chives. Peel and mince the garlic. Mash the chives and garlic with the butter - this is your garlic butter.

photo

4 Fry steak

Heat large pan with drizzle of vegetable oil over a high heat. Once hot, add the steaks and fry for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave to rest for 10 min. Reserve the pan and don't wash it.

photo

5 Make sauce

Return the pan to a medium heat and, using a spatula, release any bits that may have stuck to bottom. Add the shallots and cook for 3 min. Add the flour and cook for 1 min. Add the measured water, soy sauce, capers and sour cream. Simmer for 2-3 min.

photo

6 Cook green beans

Meanwhile, boil the green beans in pot of salted boiling water for 3-4 min until tender. Drain once tender, place in a serving bowl and top with the garlic butter. Serve alongside the potatoes, cream sauce and the rested fillet steaks.

Tips for fussy eaters

Skip step 2 if you can't handle all the heat from the pepper!

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.

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Black peppercorns 10 Grams
Salt 1 Tsp
Vegetable oil 2 Tbsp
Shallots 1 Piece
Plain flour 10 Grams
Water 150 ML
Soy sauce 20 ML
Capers 20 Grams
Sour cream 60 Grams

Garlic beans

Green beans 250 Grams
Fresh chives 15 Grams
Garlic cloves 1 Piece
Salted butter 50 Grams

Fries

Potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
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