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 Prep ingredients
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 measuredwater and dissolve the stockcube in it.
2 Boil green beans
Trim the greenbeans. 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 2-3 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.
Divide the creamsauce and the vegetables among plates. Slice the rested steaks and arrange the slices over the sauce. Serve immediately.