Steak au Poivre and Truffle Chips
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Steak au Poivre and Truffle Chips

with Red Wine Jus and Rocket Salad

Tags:
Under 650 calories
Allergens:
Sulphites
Celery

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 Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

21 Day Aged British Sirloin Steaks

450 grams

Potatoes

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

2 sachet(s)

Cracked Black Pepper

1 sachet(s)

Truffle Zest

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

150 milliliter(s)

Water for the Jus

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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
Salt1.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Small sauce pan
Large Plate
Aluminum Foil
Large Frying Pan

Instructions

1

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).

2

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.

3

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

Once thickened to your liking, remove from the heat. 

4

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!

5

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

Once the oil is 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.

6

When everything is ready, thinly slice the steaks and transfer to your plates. Reheat the red wine jus and pour it over the steaks. 

Sprinkle the truffle zest over the chips, toss together then share out between your plates. 

Serve the rocket alongside and finish by drizzling the balsamic glaze over the leaves. 

Enjoy!

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