Fillet Steak and Creamy Peppercorn Sauce
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Fillet Steak and Creamy Peppercorn Sauce

with Rosemary Hasselbacks, Roasted Carrots and Tenderstem®

Allergens:
Sulphites
Milk

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.

Preparation Time40 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

21 Day Aged Fillet Steaks

350 grams

Salad Potatoes

½ unit(s)

Echalion Shallot

3 unit(s)

Carrot

1 sachet(s)

Dried Rosemary

80 grams

Tenderstem Broccoli

2 sachet(s)

Cracked Black Pepper

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2338 kJ
Energy (kcal)559 kcal
Fat22.9 g
of which saturates12.1 g
Carbohydrate51.6 g
of which sugars14.8 g
Protein40.1 g
Salt1.33 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Remove the steaks from your fridge to allow them to come up to room temperature. Place a few salad potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes, then pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

2

Meanwhile, halve, peel and chop the shallot into small pieces (see ingredients for amount). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots onto another baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper then toss to coat. Spread out in a single layer. 

3

Once the potatoes have been in the oven for 15 mins, pop the carrot tray onto the middle shelf and roast until tender, 20-25 mins. When the carrots have been roasting for 10-12 mins, halve any thick broccoli stems lengthways, then add them to the carrot tray. Drizzle with oil, toss to coat and roast for the remaining time until tender and crispy, 10-15 mins.

4

Just before the broccoli goes in the oven, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt. When the oil is hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done. Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

5

While the steaks rest, heat a drizzle of oil in the (now empty pan) on medium heat (no need to wash). Add the shallot and cook, stirring, until softened, 2-3 mins. Add the cracked black pepper and stir in the cider vinegar. Allow the vinegar to bubble away. Stir in the chicken stock paste and water for the sauce (see ingredients for amount) and allow it to reduce, 3-4 mins. Mix in the creme fraiche, bring it back up to the boil, then take off the heat.

6

When everything is ready, slice your steaks widthways into 3 or 4 pieces, then transfer to your plates. Spoon over the peppercorn sauce. Divide the hasselback potatoes between your plates. Serve the Tenderstem® broccoli and chantenay carrots alongside. Enjoy!