Fillet Steak with Broccolini, Roasted Baby Potatoes

and Green Peppercorn Sauce

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Wash the potatoes. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 5 min. Drain (reserve the pot). Meanwhile, trim the broccolini. Peel and mince the garlic

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2 Roast potatoes

Place the potatoes onto a baking tray and generously drizzle with oil. Add the dried thyme and a pinch of salt. Toss. Roast for 25 min.

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3 Fry steak

Pat the steaks dry with kitchen paper. Coat with oil and season with salt. Heat a pan over a high-heat. Once hot, add the steaks and fry 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 for 4-6 min. Transfer the steaks to a plate and leave them to rest for 10 min. Reserve the pan.

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4 Boil Tenderstem broccoli

Meanwhile, return the potato pot to a high heat and fill with approx. 5 cm depth of water and a pinch of salt. Once boiling, add the Tenderstem broccoli and cover with a lid. Cook for 5 min or until tender-crisp.

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5 Peppercorn sauce

Return the steak pan to a medium heat with a drizzle of oil. Add the garlicgreen peppercorns and onion powder. Cook for 1 min. Add the beef stockWorcestershire and cooking cream. Season with salt and cook for 5-7 min or until thickened.

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6 Serve

Divide the roasted potatoes and broccolini among plates. Place the steak beside the vegetables and spoon over the sauce.

Tips for fussy eaters

Go easy on the peppercorns!

Pro tip

Love a juicy steak? Allow the fillet steak to rest for at least 5 min before slicing it.

Peppercorn sauce and steak. Need more be said?

Cooking Time: 45 min

Cals 1135 · Prot 74 · Carbs 52 · Fat 68

Gluten-Free

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Roasted potato

New potatoes 500 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp
Dried thyme 2 Grams

Broccolini

Salt 0.5 Tsp
Tenderstem broccoli 150 Grams

Sauce

Garlic cloves 2 Piece
Green peppercorns 15 Grams
Onion powder 2 Grams
Beef stock 150 ML
Worcestershire sauce 15 ML
Cooking cream 200 ML
Salt 0.5 Tsp

Peppercorn sauce and steak. Need more be said?

Cooking Time: 45 min

Cals 1135 · Prot 74 · Carbs 52 · Fat 68

Gluten-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Wash the potatoes. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 5 min. Drain (reserve the pot). Meanwhile, trim the broccolini. Peel and mince the garlic

photo

2 Roast potatoes

Place the potatoes onto a baking tray and generously drizzle with oil. Add the dried thyme and a pinch of salt. Toss. Roast for 25 min.

photo

3 Fry steak

Pat the steaks dry with kitchen paper. Coat with oil and season with salt. Heat a pan over a high-heat. Once hot, add the steaks and fry 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 for 4-6 min. Transfer the steaks to a plate and leave them to rest for 10 min. Reserve the pan.

photo

4 Boil Tenderstem broccoli

Meanwhile, return the potato pot to a high heat and fill with approx. 5 cm depth of water and a pinch of salt. Once boiling, add the Tenderstem broccoli and cover with a lid. Cook for 5 min or until tender-crisp.

photo

5 Peppercorn sauce

Return the steak pan to a medium heat with a drizzle of oil. Add the garlicgreen peppercorns and onion powder. Cook for 1 min. Add the beef stockWorcestershire and cooking cream. Season with salt and cook for 5-7 min or until thickened.

photo

6 Serve

Divide the roasted potatoes and broccolini among plates. Place the steak beside the vegetables and spoon over the sauce.

Tips for fussy eaters

Go easy on the peppercorns!

Pro tip

Love a juicy steak? Allow the fillet steak to rest for at least 5 min before slicing it.

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Roasted potato

New potatoes 500 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp
Dried thyme 2 Grams

Broccolini

Salt 0.5 Tsp
Tenderstem broccoli 150 Grams

Sauce

Garlic cloves 2 Piece
Green peppercorns 15 Grams
Onion powder 2 Grams
Beef stock 150 ML
Worcestershire sauce 15 ML
Cooking cream 200 ML
Salt 0.5 Tsp
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