Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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 cherrytomatoes. Roughly chop the sundriedtomatoes. 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, cherrytomatoes and Parmesan shavings.
Once rested, spread the mustard over each steak. Roll each steak in the chopped herbs. Serve the herb-crustedsteak alongside the crushedpotatoes and salad. Top the potatoes with the garlicbutter. Drizzle the salad with balsamicglaze.