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. Coat with vegetable oil and sprinkle with 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, coriander and parsley, including the stalks. Peel and finely chop the shallots and garlic.

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3 Blitz chimichurri

Add the chopped coriander, parsley, shallots, garlic and red chilli  (spicy!) to a food processor with salt, water, olive oil, red vinegar and dried oregano. Blitz until smooth.

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4 Fry steak

Once the sweet potatoes have been in the oven for 15 min, heat a large pan with a drizzle of vegetable oil over a high heat. Once the pan is hot, add the steaks. Fry for 3 min on each side or until cooked to your liking. Transfer the steaks to a plate, season with salt and pepper, and rest for 10 min. Reserve the pan.

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5 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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6 Serve

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

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

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

Equipment Required: Food processor

Cals 743 · Prot 56 · Carbs 57 · Fat 34

Ingredients

Number of people

Steak and mushrooms

Tenderloin steaks 400 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Chestnut mushrooms 250 Grams
Soy sauce 15 ML
Salted butter 50 Grams

Sweet potatoes

Sweet potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp

Chimichurri

Red chilli small 1 Piece
Fresh coriander 20 Grams
Fresh parsley 20 Grams
Shallots 1 Piece
Garlic cloves 1 Piece
Salt 1 Tsp
Water 30 ML
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

Equipment Required: Food processor

Cals 743 · Prot 56 · Carbs 57 · Fat 34

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. Coat with vegetable oil and sprinkle with 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, coriander and parsley, including the stalks. Peel and finely chop the shallots and garlic.

photo

3 Blitz chimichurri

Add the chopped coriander, parsley, shallots, garlic and red chilli  (spicy!) to a food processor with salt, water, olive oil, red vinegar and dried oregano. Blitz until smooth.

photo

4 Fry steak

Once the sweet potatoes have been in the oven for 15 min, heat a large pan with a drizzle of vegetable oil over a high heat. Once the pan is hot, add the steaks. Fry for 3 min on each side or until cooked to your liking. Transfer the steaks to a plate, season with salt and pepper, and rest for 10 min. Reserve the pan.

photo

5 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

6 Serve

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

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

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

Ingredients

Number of people

Steak and mushrooms

Tenderloin steaks 400 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Chestnut mushrooms 250 Grams
Soy sauce 15 ML
Salted butter 50 Grams

Sweet potatoes

Sweet potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp

Chimichurri

Red chilli small 1 Piece
Fresh coriander 20 Grams
Fresh parsley 20 Grams
Shallots 1 Piece
Garlic cloves 1 Piece
Salt 1 Tsp
Water 30 ML
Olive oil 4 Tbsp
Red vinegar 22 ML
Dried oregano 2 Grams
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