Steak Frites & Red Wine Gastrique
with Remoulade-Style Kohlrabi Salad
- Eggs
- Soy
- Sulphites
- Almond
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Almond
- Wheat
- Gluten
This steak is extra special, created with the love and care you would expect in a five-star French bistro! The tender eye fillet is smothered in a red wine gastrique, lending a sweet and sour flavour to the meal. A crunchy kohlrabi salad is the perfect accompaniment, dressed in a mustard-y remoulade-style sauce for extra flavour!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Herb & Mushroom Seasoning
1
apple
300 g
Beef Eye Fillet Steak
1 packet
Balsamic Glaze
(Contains: Sulphites, Sesame, Fish, Eggs, Soy, Milk, May contain traces of allergens; )
1
Kohlrabi
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Parsley
1 packet
Red Wine Jus
(Contains: Sesame, Fish, Eggs, Soy, Milk, May contain traces of allergens, Almond, Wheat, Gluten; )
2 packet
Potato
1 packet
Dijon Mustard
2
Radish
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to to 240°C/220°Cfan-forced. • Cut potato into thin fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice kohlrabi (see ingredients), apple and radish into sticks. Roughly chop parsley and roasted almonds. • In a medium bowl, combine premium fillet steak, herb & mushroom seasoning, a pinch of pepper and a drizzle of olive oil.
• See Top Steak Tips (below)! Season premium fillet steak with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook fillet until browned, 1 minute each side. • Transfer to a lined oven tray and roast for 10-15 minutes (2 person portion) or 15-20 minutes (4 person portion), or until cooked to your liking. Transfer to a plate, cover and rest for 10 minutes.
TIP: Cook time will vary depending on the thickness of the fillet steak. The thinner the steak, the less time it needs to cook!
• Wipe out and return frying pan to medium heat with a drizzle of olive oil. • Add the butter, balsamic glaze, red wine jus and a splash of water and stir until combined, 1-2 minutes.
• In a medium bowl, combine kohlrabi, apple, radish, parsley, dijon mustard, dill & parsley mayonnaise and a drizzle of olive oil. Season to taste.
• Slice the steak. • Divide fillet steak, frites and remoulade-style kohlrabi salad between plates. • Pour red wine gastrique over steak and sprinkle roasted almonds over salad to serve. Enjoy!
