Steak Diane and Bacon Wrapped Asparagus
with Cheesy Handcut Chips and Chives
Make February 14th a feast to remember for friends, family and loved ones with an indulgent dinner - made with love! This Steak Diane and Bacon Wrapped Asparagus 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 Sirloin Steaks
450 grams
Potatoes
150 grams
Asparagus
4 rasher(s)
British Streaky Bacon
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
120 grams
Sliced Mushrooms
10 grams
Beef Stock Paste
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
50 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.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
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.
Meanwhile, trim the bottom 2cm from the asparagus and discard. Lay the bacon rashers on a board. Divide the asparagus between each slice across the middle, then wrap the bacon around to create parcels.
Repeat with the remaining asparagus and bacon, then place them seam-side down on a lightly oiled baking tray. Drizzle with oil and season with pepper.
When the chips have 20 mins remaining, bake on the middle shelf until the asparagus is tender and the bacon is golden brown and crispy, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once 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 the steak is cooked, transfer to a board, cover with foil 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.
When the chips have 5 mins remaining, sprinkle over the cheese, then return to the oven for the remaining time until melted.
Give the pan a quick wipe and return to medium-high heat with a drizzle of oil if needed.
Add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Stir the garlic into the mushrooms and fry until fragrant, 1 min.
Stir the beef stock paste, Worcester sauce, creme fraiche and water for the sauce (see pantry for amount) into the pan. Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Once thickened, stir half the chives into the sauce. Add a splash of water if you feel it needs it.
Cut the steak widthways into 2cm thick slices.
Share the steaks between your serving plates. Spoon over the Diane sauce and sprinkle over the remaining chives.
Serve the cheesy chips and bacon wrapped asparagus alongside.
Enjoy!
