21 Day Aged Steak au Poivre and Truffle Chips

Name: 21 Day Aged Steak au Poivre and Truffle Chips with Red Wine Jus and Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 2 unit(s) 21 Day Aged British Sirloin Steaks; 450 grams Potatoes; 15 grams Red Wine Jus Paste; 2 sachet(s) Cracked Black Pepper; 1 sachet(s) Truffle Zest; 40 grams Wild Rocket; 12 milliliter(s) Balsamic Glaze; 150 milliliter(s) Water for the Jus

with Red Wine Jus and Rocket Salad

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Our 21 Day Aged Steak au Poivre and Truffle Chips combines premium beef with delicious sides to bring the steakhouse to your table.

Tags:

High Protein

Allergens:

Schwefeldioxide und Sulfite

•Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

21 Day Aged British Sirloin Steaks

450 grams

Potatoes

15 grams

Red Wine Jus Paste

(Contains: Schwefeldioxide und Sulfite, Celery)

2 sachet(s)

Cracked Black Pepper

1 sachet(s)

Truffle Zest

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

150 milliliter(s)

Water for the Jus

Nutritional information

Energy (kJ)2266 kJ

Energy (kcal)542 kcal

Fat19.2 g

of which saturates7.9 g

Carbohydrate52.1 g

of which sugars6.2 g

Protein44.4 g

Salt1.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Small sauce pan

•Aluminum Foil

•Large Frying Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the steaks from the fridge to bring them up to room temperature.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once thickened to your liking, remove from the heat.

About 10 mins before the chips are ready, season the steaks with salt.

Tip the cracked black pepper onto a large plate, then lay the steaks into it.

Turn the steaks in the pepper until evenly coated, pressing down firmly to ensure it sticks. TIP: Brush off some pepper if needed - it has some heat!

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

Once cooked, transfer to a clean board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.