Fillet Steak with Avocado Béarnaise

Name: Fillet Steak with Avocado Béarnaise, Shoestring Fries and Bistro Salad
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed fillet steak; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 600 Grams of Potatoes; 4 Tbsp of Vegetable oil; 1 Tsp of Salt; 15 Grams of Fresh tarragon; 1 Piece of Avocado; 1 Piece of Shallots; 50 Grams of Butter; 15 ML of Red vinegar; 1 Piece of Chicken stock cube; 150 ML of Chicken jus; 1 Piece of Organic Eggs; 1 Piece of Lemon; 2 Tbsp of Olive oil; 15 Grams of Wholegrain mustard; 15 Grams of Honey; 100 Grams of Lollo salad mix

Shoestring Fries and Bistro Salad

Bearnaise is the cousin of hollandaise sauce, and is flavoured with tarragon and shallots.

Cals 1072 · Prot 69 · Carbs 71 · Fat 61

Gourmet

Family Friendly

50 min

Fillet Steak with Avocado Béarnaise, Shoestring Fries and Bistro Salad

Bearnaise is the cousin of hollandaise sauce, and is flavoured with tarragon and shallots.

Cals 1072 · Prot 69 · Carbs 71 · Fat 61

Gourmet

Family Friendly

Ingredients

Steak

Grass-fed fillet steak

500 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Fries

Potatoes

600 Grams

Vegetable oil

4 Tbsp

Salt

0.5 Tsp

Bearnaise

Fresh tarragon

15 Grams

Avocado

1 Piece

Shallots

1 Piece

Butter 4*

50 Grams

Red vinegar

15 ML

Chicken stock cube 4*5*9*15*

1 Piece

Chicken jus 15*

150 ML

Organic Eggs 5*

1 Piece

Salad

Lemon

1 Piece

Olive oil

2 Tbsp

Wholegrain mustard 13*

15 Grams

Honey

15 Grams

Lollo salad mix

100 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4471 / 1072
Fats (g)	60.7
of which saturated (g)	23.8
Carbohydrates (g)	71
of which sugars (g)	14
Fibers (g)	19.8
Proteins (g)	69
Salt (g)	4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Fries

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

2 Prep

Meanwhile, pick the tarragon leaves. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Juice the lemons. Chop the shallots very finely .

3 Fry steak

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. Place on a baking tray and finish them in the oven for 4-6 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.

4 Make reduction

Meanwhile, heat a saucepan over a medium heat. Add the butter and shallots and cook for 3 min until softened. Add the red vinegar, stock cube and the chicken jus. Cook for 2 min until the chicken jus has melted. This is your reduction.

5 Blend

Separate the egg yolks from the whites. Add the yolks to a food processor, discard the whites. Add the tarragon, avocado and the reduction. Blitz until silky smooth. Season with pepper. This is your avocado bearnaise.

6 Serve

In a large salad bowl, combine the olive oil, wholegrain mustard, honey and 1 tbsp lemon juice. Whisk. Toss the lollo leaves through, Once the steaks have rested, plate them alongside the fries, salad and avocado bearnaise.

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