Seared Fillet Steak & Dijon Butter
with Dauphinoise Potatoes & Greens- Milk
It’s a classic pub bistro meal that hits all the right spots. From the juicy, premium fillet cut to the cheesy dauphinoise potatoes, and a buttery Dijon sauce to tie it together, you’re in for a real treat. *Keep an eye out...Due to recent sourcing challenges, we’ve replaced courgette with baby spinach leaves, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
3 clove
garlic
½ bottle
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
green beans
1 packet
Premium Fillet Steak
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the potato into 0.5cm-thick rounds. Finely chop the garlic. Bring the butter to room temperature. Cook the potato in the boiling water until just tender, 3-4 minutes. Drain.
In a small baking dish, combine the longlife cream (see ingredients), chicken-style stock powder, 1/2 the garlic and a pinch of salt and pepper. Add the potato slices to the dish and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover with foil, then bake on the middle oven rack until the potato has softened, 15 minutes. Remove the foil, then bake until golden and the centre can be easily pierced with a knife, 10 minutes.
While the potatoes are baking, trim the green beans. Add the Dijon mustard, remaining garlic and a pinch of salt and pepper to the butter. Mash until combined.
When the potatoes have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the premium fillet steak on both sides. When the oil is hot, cook the steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
While the steak is resting, return the frying pan to a medium-high heat with a dash of water. Cook the green beans until softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Remove from the heat, then season to taste.
Slice the steak. Divide the dauphinoise potatoes, greens and steak between plates. Pour over any steak resting juices and top with the dijon butter to serve.
