Steak Diane with Garlicky Potato Mash

and Tarragon Carrots

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Instructions

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1 Potatoes and carrots

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

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2 Prep vegetables

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) and slice them. 

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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. 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. Reserve the pan.

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4 Sauce

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

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5 Finish mash

Drain the potatoes and return them to the pan. Add the remaining creamgarlic and butter. Mash until smooth. Season generously with salt. Chop the chives and add them to the mash. Keep covered.

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6 Serve

Season the steaks with a crack of black pepper. Serve the steaks, sauce and carrots with the mash.

Tips for fussy eaters

Reserve some of the potato mash and leave out the garlic and chives. Serve their carrots fresh, cut into sticks.

Pro tip

Slightly under cook the steaks when you're frying them in step 3. Rest, then cook to perfection in the sauce (step 6).

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

Cooking Time: 45 min

Cals 1261 · Prot 79 · Carbs 71 · Fat 75

Ingredients

Number of people

Steak and sauce

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 0.5 Piece
Worcestershire sauce 15 ML
Dijon mustard 6 Grams
Black pepper 1 Tsp

Mash

Potatoes 600 Grams
Salted butter 20 Grams
Cooking cream 200 ML
Salt 1 Tsp
Fresh chives 15 Grams

Carrots

Carrot 3 Piece
Salt 0.5 Tsp
Fresh tarragon 15 Grams

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

Cooking Time: 45 min

Cals 1261 · Prot 79 · Carbs 71 · Fat 75

Instructions

photo

1 Potatoes and carrots

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

photo

2 Prep vegetables

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) and slice them. 

photo

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. 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. Reserve the pan.

photo

4 Sauce

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

photo

5 Finish mash

Drain the potatoes and return them to the pan. Add the remaining creamgarlic and butter. Mash until smooth. Season generously with salt. Chop the chives and add them to the mash. Keep covered.

photo

6 Serve

Season the steaks with a crack of black pepper. Serve the steaks, sauce and carrots with the mash.

Tips for fussy eaters

Reserve some of the potato mash and leave out the garlic and chives. Serve their carrots fresh, cut into sticks.

Pro tip

Slightly under cook the steaks when you're frying them in step 3. Rest, then cook to perfection in the sauce (step 6).

Ingredients

Number of people

Steak and sauce

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 0.5 Piece
Worcestershire sauce 15 ML
Dijon mustard 6 Grams
Black pepper 1 Tsp

Mash

Potatoes 600 Grams
Salted butter 20 Grams
Cooking cream 200 ML
Salt 1 Tsp
Fresh chives 15 Grams

Carrots

Carrot 3 Piece
Salt 0.5 Tsp
Fresh tarragon 15 Grams
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