The Steakhouse
Beef Burger, Steakhouse Style Peppercorn Sauce, Cheesy Rosemary Fries and Salad
This The Steakhouse 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
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
2 unit(s)
Garlic Clove
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
240 grams
British Beef Mince
1 unit(s)
Echalion Shallot
1 sachet(s)
Cracked Black Pepper
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
50 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, 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, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, half the hard Italian style cheese, the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a baking tray.
Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the shallot. Heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the shallot and stir until softened, 3-4 mins. Add the cracked black pepper and stir in half 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 by about half, 2-3 mins.
Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.
In a medium bowl, mix the remaining cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, mix well, then set aside.
When the fries have 5 mins left, remove from the oven and sprinkle over the remaining hard Italian style cheese. Toss to coat, then return to the oven for the remaining time.
Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.
When you're ready to serve, toss the baby leaves through the dressing.
Top the bun bases with a small handful of salad, then a beef burger. Drizzle over some of your steakhouse style sauce, then sandwich shut with the bun lids.
Serve your craft burgers with the cheesy rosemary fries and salad alongside. Pour the remaining sauce into a pot of dipping.
Enjoy!
