Herb Crusted Fillet Steak with Crushed Potatoes

Name: Herb Crusted Fillet Steak with Crushed Potatoes and Rocket Salad
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed fillet steak; 30 Grams of Fresh chives; 30 Grams of Fresh parsley; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 12 Grams of Dijon mustard; 500 Grams of New potatoes; 1 Piece of Garlic cloves; 20 Grams of Butter; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 Grams of Cherry tomatoes; 30 Grams of Sun dried tomatoes; 30 Grams of Parmesan; 80 Grams of Rocket; 20 ML of Balsamic vinegar glaze

and Rocket Salad

In this recipe you'll slather fillet steaks in Dijon mustard before rolling them in fresh herbs and finally serving them alongside delicious garlic butter potatoes.

16 Reviews

Cals 843 · Prot 69 · Carbs 77 · Fat 31

Gourmet

Family Friendly

60 min

Herb Crusted Fillet Steak with Crushed Potatoes and Rocket Salad

In this recipe you'll slather fillet steaks in Dijon mustard before rolling them in fresh herbs and finally serving them alongside delicious garlic butter potatoes.

16 Reviews

Cals 843 · Prot 69 · Carbs 77 · Fat 31

Gourmet

Family Friendly

Ingredients

Steaks

Grass-fed fillet steak

500 Grams

Fresh chives

30 Grams

Fresh parsley

30 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Dijon mustard 13*

12 Grams

Potatoes

New potatoes

500 Grams

Garlic cloves

1 Piece

Butter 4*

20 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Salad

Cherry tomatoes

150 Grams

Sun dried tomatoes

30 Grams

Parmesan 4*

30 Grams

Rocket

80 Grams

Balsamic vinegar glaze 14*

20 ML

Allergens

*13 Mustard, *4 Milk, *14 Sulphur Dioxide

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)	3519 / 843
Fats (g)	31.2
of which saturated (g)	14.6
Carbohydrates (g)	77
of which sugars (g)	18.3
Fibers (g)	10.1
Proteins (g)	69.3
Salt (g)	1.9

*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 Boil potatoes

Preheat the oven to 200°C/180°C fan. Thoroughly wash the potatoes. Halve them. Cook them in a pot of salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to steam dry in a colander.

2 Prep

Meanwhile, peel and mince the garlic. Add the garlic to a small bowl with the butter and mash with a fork. Chop the chives and parsley leaves and add them to a plate. Season the herbs with salt and pepper and set aside. Halve the cherry tomatoes. Roughly chop the sun dried tomatoes. Using a peeler, make Parmesan shavings.

3 Fry steak

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 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.

4 Roast potatoes

Once drained, place the potatoes on a lined baking tray. Drizzle generously with oil, crush with a fork and season with salt. Bake, on the top shelf of the oven for 20 min until crisp.

5 Make salad

Meanwhile, toss the rocket with the sun dried tomatoes, cherry tomatoes and Parmesan shavings.

6 Serve

Once rested, spread the mustard over each steak. Roll each steak in the chopped herbs. Serve the herb-crusted steak alongside the crushed potatoes and salad. Top the potatoes with the garlic butter. Drizzle the salad with balsamic glaze.

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