Ribeye Steak with Creamy Potato Gratin & Shallot Jus
with pistachio-studded za'atar fennel & carrots
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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
150 g
Ribeye steak
190 g
Potato gratin
(Contains: Ei, Melk (inclusief lactose))
½ piece
Red onion
½ piece
Fennel
1 piece
Carrot
10 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
⅓ sachet(s)
Za'atar
(Contains: Sesamzaad)
½ piece
Shallot
40 g
Onion chutney
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
50 milliliters
Low sodium beef stock
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Take the steak out of the fridge and allow it to reach room temperature.
- Discard the plastic from the potato gratin and transfer the container to the oven.
- Bake the potato gratin for 20 minutes, or until done.
- Meanwhile, prepare the stock.
- Slice the carrot into thin crescents and the onion into half-rings.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Melt a knob of butter in a large frying pan over medium-high heat. Fry the carrot, the fennel and the onion for 6 - 8 minutes, covered.
- Deglaze with a splash of water, then stir in the za'atar and fry for 2 - 4 more minutes. Season to taste with salt and pepper.
- Keep warm until serving, covered.
- Melt a knob of butter in a frying pan over high heat.
- When the butter is nice and hot, sear the steak for 2 minutes per side.
- Transfer the steak to an oven dish and roast for either 5 minutes (150g), 6 minutes (300g) or 9 - 11 minutes (450g and 600g).
- Allow to rest under aluminum foil for at least 3 minutes.
- Meanwhile, slice the shallot into half-rings.
- Melt a knob of butter in the same pan over medium-high heat and fry the shallot for 3 - 4 minutes.
- Deglaze with the white balsamic vinegar, then stir in the onion chutney and the stock.
- Bring to the boil and allow to reduce gently until serving.
- Meanwhile, roughly chop the pistachios and the parsley.
- Serve the vegetables on a large platter, garnished with the pistachios and the parsley.
- Slice the steak against the grain, then transfer both this and the potato gratin to serving dishes.
- Drizzle the steak with some of the shallot jus and then serve the rest alongside.
