Venison & Dijon-Onion Sauce
with Potato Fries & Garlic Green Bean Salad
Calories
:
369 kcalProtein
:
32.5g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
Elevate your steak night with a juicy beef rump and caramelised onions flavoured with punchy mustard! Juicy, tender beef pairs perfectly with sweet and tangy caramelised onions, golden potato fries, and a crisp garlicky green bean salad. It’s a hearty, flavour-packed feast that hits all the right notes. *This recipe is under 650kcal per serving.*
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Onion
1 packet
Green beans
240 g
Venison Steak
1 packet
Mixed Salad Leaves
1 packet
Dijon Mustard
2 packet
Potato
2
Garlic
2
Radish
Not included in your delivery
20 g
butter
(Contains: Milk; )
¼ cup
water
1 drizzle
vinegar (balsamic or white wine)
1 drizzle
olive oil
1 tsp
brown sugar
Nutrition Values
Calories369 kcal
Energy (kJ)1540 kJ
Fat15.9 g
of which saturates7.1 g
Carbohydrate23 g
of which sugars10 g
Dietary Fibre5.8 g
Protein32.5 g
Sodium398 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Spread out evenly, then bake until tender, 20-25 minutes.
2
- Meanwhile, thinly slice radish and onion (see ingredients). Trim and halve green beans. Finely chop garlic.
- Season venison steak.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add green beans and cook until tender, 3-4 minutes.
- Add the garlic and cook, until fragrant, 1 minute. Season to taste and transfer to a large bowl.
- Return frying pan and heat a drizzle of olive oil over medium-high heat.
- When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking.
- Transfer to a plate, cover and rest for 5 minutes.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
4
- Return frying pan to a medium-high heat with a drizzle of olive oil.
- Cook onion, stirring regularly until softened, 5-6 minutes.
- Reduce heat to medium. Add Dijon mustard, the brown sugar, butter and water and mix well. Cook until dark and sticky, 3-5 minutes.
5
- Meanwhile, to the bowl with the green beans, add mixed salad leaves, radish and a drizzle of vinegar. Season to taste.
6
- Slice venison.
- Divide venison, potato fries and garlic green bean salad between plates.
- Top venison with Dijon-onion sauce. Enjoy!
