Fillet Steak

with Chimichurri, Sweet Potato Chips and Buttered Mushrooms

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Instructions

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1 Roast chips

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into chips. Add the chips to a large baking tray. Drizzle with vegetable oil and sprinkle with the salt. Place the tray in the oven and roast for 30 min or until golden and crisp.

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2 Prep chimichurri

Meanwhile, finely chop the red chilli (spicy!), coriander and parsley, including the stalks. Peel and finely chop the garlic. Add the lot in a large bowl with the measured water, saltolive oil, red vinegar and dried oregano.

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3 Fry steak

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Reserve the pan.

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4 Fry mushrooms

Return the pan to a medium-high heat with a drizzle of vegetable oil. Once hot, tear the chestnut mushrooms into the pan. Fry for 5 min until starting to crisp. Once starting to crisp, add the soy sauce and butter and cook for 1 min further.

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5 Serve

Serve the mushrooms over the rested steaks with the sweet potato wedges and chimichurri sauce to the side.

Tips for fussy eaters

Leave out the chilli for a milder chimichurri!

Pro tip

Make the chimichurri a day ahead to allow the flavours to intensify!

Chimichurri is a classic Argentinian sauce which is commonly served with steak, isn't cooked and is flavoured with raw herbs and garlic.

Cooking Time: 35 min

Cals 1082 · Prot 75 · Carbs 57 · Fat 64

Ingredients

Number of people

Steak and mushrooms

Fillet steak 500 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Chestnut mushrooms 250 Grams
Soy sauce 10 ML
Salted butter 50 Grams

Sweet potatoes

Sweet potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Chimichurri

Small red chilli 1 Piece
Fresh coriander 15 Grams
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Water 30 ML
Salt 0.5 Tsp
Olive oil 4 Tbsp
Red vinegar 22 ML
Dried oregano 2 Grams

Chimichurri is a classic Argentinian sauce which is commonly served with steak, isn't cooked and is flavoured with raw herbs and garlic.

Cooking Time: 35 min

Cals 1082 · Prot 75 · Carbs 57 · Fat 64

Instructions

photo

1 Roast chips

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into chips. Add the chips to a large baking tray. Drizzle with vegetable oil and sprinkle with the salt. Place the tray in the oven and roast for 30 min or until golden and crisp.

photo

2 Prep chimichurri

Meanwhile, finely chop the red chilli (spicy!), coriander and parsley, including the stalks. Peel and finely chop the garlic. Add the lot in a large bowl with the measured water, saltolive oil, red vinegar and dried oregano.

photo

3 Fry steak

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Reserve the pan.

photo

4 Fry mushrooms

Return the pan to a medium-high heat with a drizzle of vegetable oil. Once hot, tear the chestnut mushrooms into the pan. Fry for 5 min until starting to crisp. Once starting to crisp, add the soy sauce and butter and cook for 1 min further.

photo

5 Serve

Serve the mushrooms over the rested steaks with the sweet potato wedges and chimichurri sauce to the side.

Tips for fussy eaters

Leave out the chilli for a milder chimichurri!

Pro tip

Make the chimichurri a day ahead to allow the flavours to intensify!

Ingredients

Number of people

Steak and mushrooms

Fillet steak 500 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Chestnut mushrooms 250 Grams
Soy sauce 10 ML
Salted butter 50 Grams

Sweet potatoes

Sweet potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Chimichurri

Small red chilli 1 Piece
Fresh coriander 15 Grams
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Water 30 ML
Salt 0.5 Tsp
Olive oil 4 Tbsp
Red vinegar 22 ML
Dried oregano 2 Grams
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