Premium Fillet Steak & Rosemary Fries
with Lemony Greens & Bearnaise Sauce
Cooking a gourmet meal doesn't take hours or fancy equipment - the key is to start with great ingredients. Whip up this tender fillet steak with a rich and decadent béarnaise, plus rosemary and garlic infused fries and you'll be calling yourself a gourmet chef in no time!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 unit
potatoes
1 bunch
rosemary
2 clove
garlic
1 bag
sugar snap peas
1 bunch
asparagus
½ unit
lemon
1 bunch
parsley
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 packet
premium fillet steak
1 tub
béarnaise sauce
(Contains: Eggs, Milk; May be present: Almond, Macadamia, Walnut, Cashew.)
½ block
goat cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Pick the rosemary leaves and finely chop.Using the flat side of a knife, gently crush the unpeeled garlic cloves. In a small bowl, combine the rosemary, garlic and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with the rosemary-garlic oil, then add the garlic to the tray. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Set aside.
Return the frying pan to a high heat with a drizzle of olive oil. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
While the steak is roasting, trim the sugar snap peas and slice in half lengthways. Cut the woody ends off the asparagus (about 3cm). Zest the lemon (see ingredients list) to get a pinch. Finely chop the parsley.
When the steak has 5 minutes rest time remaining, return the frying pan to a medium-high heat. Add the asparagus and a splash of water. Cook until just tender and bright green, 2-3 minutes. Add the sugar snap peas and cook until tender, 1-2 minutes. Remove from the heat and season with a pinch of salt, pepper, lemon zest and a squeeze of lemon juice.
Thinly slice the steak. Divide the steak, rosemary and garlic fries and lemony greens between plates. Squeeze the garlic flesh from the skins. Spoon any resting juices over the steak and top with béarnaise sauce. Crumble the goat cheese (see ingredients list) over the greens and top with the pine nuts and parsley.
