[French] NZ Beef Fillet Steak & Truffled Potato Dauphinoise
with Green Beans & Dijon Vinaigrette Salad
- Milk
- Wheat
- Eggs
- Fish
- Milk
- Almond
- Traces of Cashew
- Sesame
- Soy
- May contain traces of allergens
Ingredients
2
Potato
Garlic
1
Cream
(Contains: Milk; )
1
Chicken-Style Stock Powder
1
Grated Parmesan Cheese
(Contains: Milk; )
1
Green beans
1
Premium Fillet Steak
1
Dijon Mustard
1
Mixed Salad Leaves
1
Truffle Oil
(May be present: Wheat, Eggs, Fish, Milk, Almond, Cashew, Sesame, Soy)
Not included in your delivery
1
olive oil
honey
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with boiling water. • Cut potato into 0.5cm-thick rounds. Finely chop garlic. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato. In a small bowl, combine longlife cream (see ingredients), half the garlic, chicken-style stock powder and a pinch of salt and pepper.
• In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with grated Parmesan cheese. Cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.
• Meanwhile, trim green beans. • Heat a drizzle of olive oil in a large frying pan over high heat. Generously season premium fillet steak all over and add to hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to lined oven tray and roast, 8-10 minutes for medium or until cooked to your liking. • Remove tray from oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 3-4 minutes. • Add remaining garlic and cook, until fragrant, 1 minute. Season to taste and transfer to a large bowl.
• To the bowl with the beans, add dijon mustard (see ingredients), the honey, mixed salad leaves, a drizzle of vinegar and olive oil. Toss to combine and season to taste.
• Slice beef. • Drizzle truffle oil over potatoes (if desired). • Divide beef fillet steak, truffled potato dauphinoise and dijon vinaigrette salad between plates. Enjoy! TIP: Truffle oil has a strong flavour – add less if desired!
