Fillet Steak and Tarragon Salsa Verde Pesto
with Oregano Roast Potatoes and Premium Tomato Salad
This Fillet Steak and Tarragon Salsa Verde Pesto is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at 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
1
Dried Oregano
2
21 Day Aged British Fillet Steaks
40
Pea Shoots
½
Tarragon
125
Premium Tomato Mix
24
Red Wine Vinegar
(Contains Sulphites)
10
Dijon Mustard
(Contains Sulphites, Mustard)
2
Garlic Clove
1
Flat Leaf Parsley
450
Potatoes
40
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
1
Plain Flour
1
Olive Oil for the Dressing
1
Water
3
Olive Oil for the Salsa
½
Sugar for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Boil a full kettle.
Remove the steaks from your fridge to allow them to come up to room temperature.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt.
Peel and chop the potatoes into 3cm chunks. Boil the potatoes for 5-6 mins or until the edges are soft.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
While the potatoes boil, halve the tomatoes.
Pop them into a medium bowl with half the red wine vinegar. Season with salt, pepper and a pinch of sugar.
Pour in the olive oil for the dressing (see ingredients for amount), then mix in half the walnuts and set aside.
When the potatoes are ready, drain in a colander and sprinkle on the flour (see ingredients for amount) and dried oregano.
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.
In the meantime, pop the garlic parcel into the oven to roast until soft, 10-12 mins. Once roasted, remove from the oven and set aside to cool.
Pick the tarragon leaves from their stalks (discard the stalks).
Pop the parsley, tarragon, Dijon mustard, remaining walnuts and red wine vinegar, water and olive oil for the salsa (see ingredients for both amounts) into a mini food processor/blender and blend until smooth. Season to taste with salt and pepper. TIP: If you don't have a blender, chop the ingredients as finely as you can and combine in a bowl.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to the pesto and blend/mix again.
When the potatoes have 10 mins of roasting time left, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
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 steak rests, add the pea shoots to the tomato bowl and toss to coat.
When ready to serve, slice the steaks widthways into 1cm slices. Serve with the potatoes and salad alongside.
Spoon the salsa verde pesto over the steak and around the plate to finish. Enjoy!
