Fillet Steak with 3 Cheese Truffle Macaroni Bake

and Tenderstem Broccoli

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Instructions

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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.

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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. 

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3 Bake

Add the Gruyere, half of the Parmesan, the soft mozzarellaonion powdermacaroni 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.

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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.

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5 Cook broccoli

Meanwhile, cook the tenderstem broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.

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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

Number of people

Fillet steak 500 Grams
Macaroni pasta 250 Grams
Garlic cloves 1 Piece
Parmesan 30 Grams
Gruyere 60 Grams
Mozzarella ball 125 Grams
Salted butter 20 Grams
Plain flour 20 Grams
Whole milk 400 ML
Chicken stock cube 1 Piece
Onion powder 2 Grams
Truffle oil 15 ML
Panko bread crumbs 60 Grams
Salt 0.5 Tsp
Olive oil 1 Tbsp
Black pepper 0.5 Tsp
Tenderstem broccoli 150 Grams

This meal is next level decadent!

Cooking Time: 60 min

Cals 1840 · Prot 113 · Carbs 135 · Fat 88

Instructions

photo

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.

photo

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. 

photo

3 Bake

Add the Gruyere, half of the Parmesan, the soft mozzarellaonion powdermacaroni 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.

photo

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.

photo

5 Cook broccoli

Meanwhile, cook the tenderstem broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.

photo

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

Number of people

Fillet steak 500 Grams
Macaroni pasta 250 Grams
Garlic cloves 1 Piece
Parmesan 30 Grams
Gruyere 60 Grams
Mozzarella ball 125 Grams
Salted butter 20 Grams
Plain flour 20 Grams
Whole milk 400 ML
Chicken stock cube 1 Piece
Onion powder 2 Grams
Truffle oil 15 ML
Panko bread crumbs 60 Grams
Salt 0.5 Tsp
Olive oil 1 Tbsp
Black pepper 0.5 Tsp
Tenderstem broccoli 150 Grams
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