Father's Day Fillet Steak and Peppercorn Sauce
with Rosemary Hasselbacks, Roasted Carrots and Green Beans
Treat Dad this Father's Day with a flavoursome steak dinner. This Fillet Steak and Peppercorn Sauce takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!
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.
Ingredients
2 unit(s)
21 Day Aged British Fillet Steaks
350 grams
Salad Potatoes
1 unit(s)
Garlic Clove
80 grams
Green Beans
3 unit(s)
Carrot
1 sachet(s)
Dried Rosemary
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
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. 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.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans.
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.
Pop your green beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.
Pop onto the carrot baking tray.
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.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt.
Once 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 browned on the outside.
While the steaks rest, heat a drizzle of oil in the (now empty pan) on medium heat (no need to clean).
Once hot, add the garlic and fry for 1 min, then 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 pantry for amount) and allow it to reduce, 3-4 mins.
Mix in the creme fraiche, bring it back up to the boil, then remove from the heat.
When everything's ready, slice your steaks widthways into 3 or 4 pieces, then transfer to your plates. Spoon over the peppercorn sauce.
Share the hasselback potatoes between your plates.
Serve the green beans and roasted carrots alongside.
Enjoy!
