Tenderloin Fillet Steak Diane with Garlicky Potato Mash

Name: Tenderloin Fillet Steak Diane with Garlicky Potato Mash and Parsley Carrots
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed fillet steak; 1 Piece of Shallots; 4 Piece of Garlic cloves; 250 Grams of Chestnut mushrooms; 2 Tbsp of Olive oil; 1 Tsp of Salt; 100 ML of Water; 1 Piece of Chicken stock cube; 15 ML of Worcestershire sauce; 6 Grams of Dijon mustard; 1 Tsp of Black pepper; 600 Grams of Potatoes; 20 Grams of Butter; 200 ML of Cooking cream; 1 Tsp of Salt; 15 Grams of Fresh chives; 3 Piece of Carrot; 1 Tsp of Salt; 15 Grams of Fresh parsley

and Parsley Carrots

Steak Diane is an American classic which is traditionally flambeed at the table. Feel free to skip that part!

118 Reviews

Cals 1040 · Prot 70 · Carbs 81 · Fat 51

Gourmet

Family Friendly

45 min

Tenderloin Fillet Steak Diane with Garlicky Potato Mash and Parsley Carrots

Steak Diane is an American classic which is traditionally flambeed at the table. Feel free to skip that part!

118 Reviews

Cals 1040 · Prot 70 · Carbs 81 · Fat 51

Gourmet

Family Friendly

Ingredients

Steak and sauce

Grass-fed fillet steak

500 Grams

Shallots

1 Piece

Garlic cloves

4 Piece

Chestnut mushrooms

250 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Water

100 ML

Chicken stock cube 4*5*9*15*

1 Piece

Worcestershire sauce 6*11*

15 ML

Dijon mustard 13*

6 Grams

Black pepper

1 Tsp

Mash

Potatoes

600 Grams

Butter 4*

20 Grams

Cooking cream 4*

200 ML

Salt

0.5 Tsp

Fresh chives

15 Grams

Carrots

Carrot

3 Piece

Salt

0.5 Tsp

Fresh parsley

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *11 Gluten, *13 Mustard

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)	4329 / 1040
Fats (g)	50.6
of which saturated (g)	29.6
Carbohydrates (g)	81
of which sugars (g)	22.1
Fibers (g)	16.8
Proteins (g)	69.9
Salt (g)	3.8

*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 Prep vegetables

Preheat the oven to 220°C/200°C fan.
Peel and chop the potatoes.
Boil the potatoes in a pot of salted water for 20 min or until soft.
Meanwhile, peel the carrots and chop them into sticks.
Pick and chop the parsley.
Add the carrots to a baking tray.
Drizzle with oil and salt, and bake for 15 min.
Once done, add the parsley and half the butter to the carrots and toss.

2 Prep sauce

Meanwhile, peel and chop the shallots.
Peel and mince the garlic (use half for sauce, half for mash).
Clean the mushrooms with kitchen paper or a cloth (do not wash).
Slice them.

3 Fry steaks

Pat the steaks dry with kitchen paper.
Rub them with oil and season with salt.
Heat a large pan over a high heat.
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, and leave to rest for 10 min.
Reserve the pan.

Tip! Slightly under cook the steaks when you're frying them in this step. Rest, then cook to perfection in the sauce (step 6).

4 Make sauce

Return the pan to a medium-high heat with a drizzle of oil.
Once hot, add the mushrooms.
Fry for 5 min.
Add the shallots and garlic and a pinch of salt.
Fry for 2 min further.
Add the measured water, 0.5 chicken stock cube, Worcestershire sauce, half the cream and mustard.
Simmer for 5 min or until thickened.