Steak with Caper Cream Sauce

Name: Steak with Caper Cream Sauce and Greens
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Rump steak; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Shallots; 2 Piece of Garlic cloves; 150 ML of Water; 1 Piece of Chicken stock cube; 1 Tbsp of Olive oil; 1 Tsp of Salt; 20 Grams of Capers; 100 ML of Cooking cream; 3 Piece of Small zucchini; 250 Grams of Green beans; 1 Tbsp of Olive oil; 1 Tsp of Salt

and Greens

The combination of juicy steak, creamy sauce and healthy greens is a classic for good reason.

529 Reviews

Cals 474 · Prot 49 · Carbs 24 · Fat 22

Low Carb

Calorie Smart

30 min

The combination of juicy steak, creamy sauce and healthy greens is a classic for good reason.

529 Reviews

Cals 474 · Prot 49 · Carbs 24 · Fat 22

Low Carb

Calorie Smart

Ingredients

Steaks

Rump steak

400 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Sauce

Shallots

1 Piece

Garlic cloves

2 Piece

Water

150 ML

Chicken stock cube 4*5*9*15*

0.5 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Capers

20 Grams

Cooking cream 4*

100 ML

Greens

Small zucchini

3 Piece

Green beans

250 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

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)	1979 / 474
Fats (g)	22.1
of which saturated (g)	12.3
Carbohydrates (g)	24
of which sugars (g)	9.3
Fibers (g)	6.7
Proteins (g)	49.3
Salt (g)	2.2

*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

Remove the steaks from the fridge and set aside. Peel and finely chop the shallots and garlic. Chop the zucchini into chunky sticks. Boil the measured water and dissolve the stock cube in it.

2 Boil beans

Trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

3 Fry steaks

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-4 min on each side 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.

4 Make sauce

While the steaks are resting, return the pan to the heat with another drizzle of oil. Add the shallots and garlic and fry with a small pinch of salt for 2 min. Add the capers and the stock and cook for 2-3 min. Add the cooking cream and simmer until reduced to the desired consistency. Cover with a lid to keep warm.

5 Fry vegetables

Heat a second pan over a medium-high heat with a drizzle of olive oil. Add the drained green beans and the zucchini sticks. Stir-fry with a pinch of salt for 2 min.