9 oz Fillet of Beef with Twice Baked Potatoes

Name: 9 oz Fillet of Beef and Twice Baked Potatoes with Tenderstem Broccoli and Garlic Butter
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Fillet steak; 4 Piece of Garlic cloves; 50 Grams of Butter; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 450 Grams of Potatoes; 1 Tbsp of Olive oil; 15 Grams of Fresh chives; 60 Grams of Sour cream; 60 Grams of Grated cheddar; 60 Grams of Grated orange cheddar; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Tenderstem broccoli; 1 Tbsp of Olive oil; 1 Tsp of Salt

with Tenderstem Broccoli and Garlic Butter

Enjoy this steakhouse classic in the comfort of your own home!

237 Reviews

Cals 1027 · Prot 78 · Carbs 34 · Fat 65

Gourmet

Family Friendly

60 min

9 oz Fillet of Beef and Twice Baked Potatoes with Tenderstem Broccoli and Garlic Butter

Enjoy this steakhouse classic in the comfort of your own home!

237 Reviews

Cals 1027 · Prot 78 · Carbs 34 · Fat 65

Gourmet

Family Friendly

Ingredients

Steaks and butter

Fillet steak

500 Grams

Garlic cloves

4 Piece

Butter 4*

50 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Potatoes

450 Grams

Olive oil

1 Tbsp

Fresh chives

15 Grams

Sour cream 4*

60 Grams

Grated cheddar 4*

60 Grams

Grated orange cheddar 4*

60 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Side

Tenderstem broccoli

150 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

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)	4285 / 1027
Fats (g)	65.3
of which saturated (g)	42.3
Carbohydrates (g)	34
of which sugars (g)	4.3
Fibers (g)	8.1
Proteins (g)	77.5
Salt (g)	1.8

*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 Roast potatoes

Preheat the oven to 220°C/200°C fan. Scrub the potatoes clean. Halve them (skins on) lengthwise. Add them to a large baking tray, cut side up. Drizzle with oil and season with salt. Roast for 30 min or until softened.

2 Prep butter

Meanwhile, remove the steaks from the fridge. Peel and mince the garlic. Add the butter and garlic to a small pan. Place the pan over a medium heat and allow the butter to melt. Leave to sizzle for 30 sec, then remove from the heat and keep covered until serving.

3 Make filling

After 30 min, remove the potatoes from the oven. Using a spoon, scoop out the majority of the softened potato, leaving some around the edges to hold the skins in shape. Mash the softened potato in a bowl and combine it with the chopped chives, sour cream, 3/4 of the grated cheese (both types) and salt and pepper.

4 Bake

Spoon the filling back into the potato skins. Sprinkle with the remaining cheeses. Trim the broccoli and add it to the tray along with the potatoes. Drizzle with olive oil and sprinkle with salt. Roast the potatoes and the broccoli in the oven for 10 min further.

5 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once 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. Once rested, season generously with salt and pepper.

6 Serve

Divide the twice baked potatoes and the roasted broccoli among plates. Add the steaks. Drizzle the steaks with the warm garlic butter and serve immediately.

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