Fillet Steak with 3 Cheese Truffle Macaroni Bake
and Tenderstem Broccoli
Instructions
1 Prep
Preheat the oven to 200°C/180°C. Remove the steaks from the fridge. Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cook for 5 min. Drain. Meanwhile, peel and mince the garlic. Grate the Parmesan and Gruyere. Tear the mozzarella.
2 Start sauce
Heat a pot over a low heat with the butter, garlic and flour. Cook, stirring, for 1 min or until a paste has formed. Gradually whisk in the milk and stock cube and cook for 5 min or until thickened.
3 Bake
Add the Gruyere, half of the Parmesan, the soft mozzarella, onion powder, macaroni and truffle oil to the sauce. Mix. Pour into a baking dish. In a bowl, combine the remaining Parmesan with the panko bread crumbs, a pinch of salt and a drizzle of oil. Top the macaroni with the panko mix. Bake for 20 min.
4 Fry steak
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, you can finish cooking them in the oven. Transfer the cooked steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
5 Cook broccoli
Meanwhile, cook the tenderstem broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.
6 Serve
Allow the macaroni bake to cool for 5 min before serving. Serve alongside the steak and tenderstem broccoli.
Tips for fussy eaters
Truffle not to your taste? Leave it out!
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.
This meal is next level decadent!
Cooking Time: 60 min
Cals 1840 · Prot 113 · Carbs 135 · Fat 88
Ingredients
This meal is next level decadent!
Cooking Time: 60 min
Cals 1840 · Prot 113 · Carbs 135 · Fat 88
Instructions
1 Prep
Preheat the oven to 200°C/180°C. Remove the steaks from the fridge. Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cook for 5 min. Drain. Meanwhile, peel and mince the garlic. Grate the Parmesan and Gruyere. Tear the mozzarella.
2 Start sauce
Heat a pot over a low heat with the butter, garlic and flour. Cook, stirring, for 1 min or until a paste has formed. Gradually whisk in the milk and stock cube and cook for 5 min or until thickened.
3 Bake
Add the Gruyere, half of the Parmesan, the soft mozzarella, onion powder, macaroni and truffle oil to the sauce. Mix. Pour into a baking dish. In a bowl, combine the remaining Parmesan with the panko bread crumbs, a pinch of salt and a drizzle of oil. Top the macaroni with the panko mix. Bake for 20 min.
4 Fry steak
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, you can finish cooking them in the oven. Transfer the cooked steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
5 Cook broccoli
Meanwhile, cook the tenderstem broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.
6 Serve
Allow the macaroni bake to cool for 5 min before serving. Serve alongside the steak and tenderstem broccoli.
Tips for fussy eaters
Truffle not to your taste? Leave it out!
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
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