Fillet Steak with Avocado Béarnaise

Shoestring Fries and Bistro Salad

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Instructions

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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.

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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 .

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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.

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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 vinegarstock cube and the chicken jus. Cook for 2 min until the chicken jus has melted. This is your reduction.

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5 Blend

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

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6 Serve

In a large salad bowl, combine the olive oil, wholegrain mustard, honey and 1/2/2 tbsp lemon juice. Whisk. Toss the lollo leaves through, Once the steaks have rested, plate them alongside the fries, salad and avocado bearnaise.

Tips for fussy eaters

If shoestring fries are too fussy, just make them regular sized!

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.

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

Cooking Time: 50 min

Equipment Required: Food processor

Cals 1379 · Prot 82 · Carbs 73 · Fat 86

Ingredients

Number of people

Steak

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
Salted butter 50 Grams
Red vinegar 15 ML
Chicken stock cube 1 Piece
Chicken jus 150 ML
Eggs 1 Piece

Salad

Lemon 1 Piece
Olive oil 2 Tbsp
Wholegrain mustard 15 Grams
Honey 15 Grams
Lollo salad mix 100 Grams

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

Cooking Time: 50 min

Equipment Required: Food processor

Cals 1379 · Prot 82 · Carbs 73 · Fat 86

Instructions

photo

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.

photo

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 .

photo

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.

photo

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 vinegarstock cube and the chicken jus. Cook for 2 min until the chicken jus has melted. This is your reduction.

photo

5 Blend

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

photo

6 Serve

In a large salad bowl, combine the olive oil, wholegrain mustard, honey and 1/2/2 tbsp lemon juice. Whisk. Toss the lollo leaves through, Once the steaks have rested, plate them alongside the fries, salad and avocado bearnaise.

Tips for fussy eaters

If shoestring fries are too fussy, just make them regular sized!

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
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
Salted butter 50 Grams
Red vinegar 15 ML
Chicken stock cube 1 Piece
Chicken jus 150 ML
Eggs 1 Piece

Salad

Lemon 1 Piece
Olive oil 2 Tbsp
Wholegrain mustard 15 Grams
Honey 15 Grams
Lollo salad mix 100 Grams
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