Tenderloin Fillet Steak with Hasselback Potatoes,
Broccolini and Truffle Mushroom Sauce
Hasselback comes from the name of the Swedish restaurant where they were first served; Hasselbacken.
Cals 920 · Prot 66 · Carbs 63 · Fat 46
Gourmet
60 min
Hasselback comes from the name of the Swedish restaurant where they were first served; Hasselbacken.
Cals 920 · Prot 66 · Carbs 63 · Fat 46
Gourmet
Ingredients
Steak
Grass-fed fillet steak
500 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Hasselback Potatoes
New potatoes
500 Grams
Vegetable oil
1 Tbsp
Butter
4*
20 Grams
Flaky sea salt
2 Grams
Mushroom sauce
Chestnut mushrooms
250 Grams
Fresh parsley
15 Grams
Garlic cloves
1 Piece
Water
100 ML
Mushroom stock cube
1 Piece
Cooking cream
4*
100 ML
Black pepper
0.5 Tsp
Truffle oil
15 ML
To serve
Tenderstem broccoli
150 Grams
Allergens
*4 Milk
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) | 3826 / 920 |
| Fats (g) | 45.5 |
| of which saturated (g) | 21.5 |
| Carbohydrates (g) | 63 |
| of which sugars (g) | 6.5 |
| Fibers (g) | 8.7 |
| Proteins (g) | 66.3 |
| Salt (g) | 0.5 |
*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 Prep
- Preheat the oven to 200°C/ 180°C fan.
- Bring a pot of salted water to the boil.
- Cut narrow slices (about 0.5 cm) into the potatoes, making sure not to cut all the way down to the base – these are your Hasselback potatoes.
- Add the potatoes to the pot and boil gently for 8 min. Drain.
- Meanwhile, roughly chop or tear the mushrooms.
- Chop the parsley leaves. Peel and mince the garlic.
Tip! Rest the potatoes in the hollow of a wooden spoon when cutting, it will prevent you from cutting all the way through the potato!
2 Bake potatoes
- Once drained, add the Hasselback potatoes slit-side up to a lined baking tray and drizzle with oil.
- Bake for 45 min or until the insides are fork tender and the outsides are golden and starting to crisp.
Tip! Cooking time will vary depending on the size of the potatoes and your appliances. Keep an eye on them, and if they are browning too quickly cover them with foil, so they can cook through without burning.
3 Fry steak
- When the potatoes have 20 min left, pat the steaks dry with kitchen paper, rub them with oil and season with salt.
- Heat a large pan over high heat.
- Once very hot, fry the steaks 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 (reserve the pan) and leave them to rest for 10 min.
- Once rested, season generously with salt and pepper.
4 Make sauce
- Return the pan to a medium-high heat with a drizzle of oil.
- Add the mushrooms and fry for 6-7 min.
- Add the garlic and fry for 1 min further.
- Add the measured water, crumbled 0.5 stock cube, cooking cream and black pepper to the pan.
- Simmer for 3-4 min or until the sauce has thickened.
- Remove from the heat and stir in the truffle oil and half of the parsley (reserve the rest for garnish).
- Set aside and keep warm.
Tip! Truffle is a strong flavour - add it gradually, tasting in between until it's perfect for you!
5 Boil broccoli
- Meanwhile, cook the broccoli in lightly salted boiling water for 5 min or until tender.
- Drain once cooked.
Tip! Alternatively, add the broccoli to the baking tray with the steaks, drizzle with oil and sprinkle with salt. Cook for 8-10 min until tender but crisp.
6 Serve
- Divide the potatoes between plates and top with butter.
- Garnish with the remaining parsley.
- Serve the Fillet Steaks alongside the Hasselback Potatoes, Mushroom Sauce and Broccoli.
- Sprinkle the flaky sea salt over the potatoes and broccoli.
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