Steak Diane with Garlicky Potato Mash

and Tarragon Carrots

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Instructions

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1 Prep vegetables

Remove the steaks from the fridge 20-30 min prior to cooking. Peel and chop the shallots. Peel and crush the garlic (use half for sauce, half for mash). Clean the mushrooms with kitchen paper or a cloth (do not wash) and slice them. Peel and chop the potatoes. Peel the carrots and chop them into sticks. 

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2 Boil potatoes and carrots

Add the potatoes to a pan. Cover with water and add a generous pinch of salt. Boil the potatoes for 15-20 min or until soft. Add the carrots to a second pan and cover with water. Boil for 8-10 min until tender. Drain well once tender.

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3 Fry steaks

Meanwhile, 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 reduce the heat to medium-high. Fry the steaks for 2-4 min on each side or until almost cooked to your liking. Transfer the steaks to a plate and set aside. Reserve the pan.

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4 Start sauce

Return the pan to a medium-high heat with a second drizzle of oil. Fry the mushrooms for 5 min or until browned. Add the shallots and garlic and a pinch of salt. Reduce the heat to low and fry for 2 min further. Add the waterstock cube, Worcestershire sauce and mustard. Simmer for 3-5 min.

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5 Finish mash

Add the remaining garlic and 30/40/60 g of butter (reserve a knob of butter for the carrots) to a microwaveable dish. Heat in the microwave for 30 secs until sizzling. Add the garlic butter to the drained potatoes and mash until smooth (tip: add some of the cream to the mash). Season generously with salt. Chop the chives and add them to the mash. Keep covered.

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6 Finish carrots and sauce

Chop the tarragon. Add it to the drained carrots with a knob of butter and a pinch of salt. Keep covered until serving. Add the cream and the steaks to the sauce. Season with black pepper. Cook for a final 2 min, coating the steaks in the sauce. 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 1335 · Prot 79 · Carbs 71 · Fat 83

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 200 ML
Chicken stock cube 0.5 Pieces
Worcestershire sauce 15 Grams
Dijon mustard 6 Grams
Cooking cream 200 ML
Black pepper 1 Tsp

Mash

Potatoes 600 Grams
Salted butter 40 Grams
Salt 1 Tsp
Fresh chives 15 Grams

Carrots

Carrot 3 Piece
Fresh tarragon 15 Grams
Salt 0.5 Tsp

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

Cooking Time: 45 min

Cals 1335 · Prot 79 · Carbs 71 · Fat 83

Instructions

photo

1 Prep vegetables

Remove the steaks from the fridge 20-30 min prior to cooking. Peel and chop the shallots. Peel and crush the garlic (use half for sauce, half for mash). Clean the mushrooms with kitchen paper or a cloth (do not wash) and slice them. Peel and chop the potatoes. Peel the carrots and chop them into sticks. 

photo

2 Boil potatoes and carrots

Add the potatoes to a pan. Cover with water and add a generous pinch of salt. Boil the potatoes for 15-20 min or until soft. Add the carrots to a second pan and cover with water. Boil for 8-10 min until tender. Drain well once tender.

photo

3 Fry steaks

Meanwhile, 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 reduce the heat to medium-high. Fry the steaks for 2-4 min on each side or until almost cooked to your liking. Transfer the steaks to a plate and set aside. Reserve the pan.

photo

4 Start sauce

Return the pan to a medium-high heat with a second drizzle of oil. Fry the mushrooms for 5 min or until browned. Add the shallots and garlic and a pinch of salt. Reduce the heat to low and fry for 2 min further. Add the waterstock cube, Worcestershire sauce and mustard. Simmer for 3-5 min.

photo

5 Finish mash

Add the remaining garlic and 30/40/60 g of butter (reserve a knob of butter for the carrots) to a microwaveable dish. Heat in the microwave for 30 secs until sizzling. Add the garlic butter to the drained potatoes and mash until smooth (tip: add some of the cream to the mash). Season generously with salt. Chop the chives and add them to the mash. Keep covered.

photo

6 Finish carrots and sauce

Chop the tarragon. Add it to the drained carrots with a knob of butter and a pinch of salt. Keep covered until serving. Add the cream and the steaks to the sauce. Season with black pepper. Cook for a final 2 min, coating the steaks in the sauce. 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 200 ML
Chicken stock cube 0.5 Pieces
Worcestershire sauce 15 Grams
Dijon mustard 6 Grams
Cooking cream 200 ML
Black pepper 1 Tsp

Mash

Potatoes 600 Grams
Salted butter 40 Grams
Salt 1 Tsp
Fresh chives 15 Grams

Carrots

Carrot 3 Piece
Fresh tarragon 15 Grams
Salt 0.5 Tsp
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