Fillet Steak and Creamy Peppercorn Sauce
with Rosemary Hasselbacks, Chantenay Carrots and Tenderstem®
This Fillet Steak and Creamy Peppercorn Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
21 Day Aged British Fillet Steaks
350
Salad Potatoes
½
Red Onion
225
Chantenay Carrots
½
Rosemary
80
Tenderstem Broccoli
2
Cracked Black Pepper
15
Cider Vinegar
(Contains Sulphites)
10
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
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 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, halve, peel and chop the red onion into small pieces (see ingredients for amount). Trim the chantenay carrots and halve any large ones lengthways (no need to peel). Pop the carrots onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Pick the rosemary leaves from their stalks (see ingredients for amount) and finely chop (discard the stalks).
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.
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.
While the steaks rest, heat a drizzle of oil in the (now empty pan) on medium heat (no need to wash). Add the onion 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.
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 and generously sprinkle with rosemary. Serve the Tenderstem® broccoli and chantenay carrots alongside. Enjoy!
