Filet Mignon with Peppercorn Sauce & Parsnip Chips
over mash with rainbow carrots, pine nuts & dillCalories
:
867 kcalProtein
:
36.8g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Milk (including lactose)
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Filet mignon
200 g
Potatoes
½ piece
Parsnip
½ piece
Carrot
½ piece
Purple carrot
50 g
Peppercorn sauce
(Contains: Milk (including lactose))
5 g
Pine nuts
2.5 g
Fresh dill
(May be present: Selderij)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] butter
½
[Plant-based] milk
1 teaspoon
Mustard
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3629 kJ
Calories867 kcal
Fat50.1 g
Saturated Fat17.7 g
Carbohydrate66.7 g
Sugar19.7 g
Dietary Fiber12.5 g
Protein36.8 g
Salt1.2 g
Potassium1597.5 mg
Calcium88 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Pan
•Fryingpan with lid
•Aluminum Foil
•Small Bowl
•Paper Towel
Cooking Steps
1
- Preheat the oven to 220°C. Take the steak out of the fridge and allow it to reach room temperature.
- Cut the carrots into batons, then transfer to a parchment-lined baking sheet and top with the honey.
- Drizzle lightly with olive oil and season with salt and pepper, then toss well to coat.
- Roast the carrots for 14 - 16 minutes.
2
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Peel or thoroughly wash the potatoes.
- Use a peeler or cheese slicer to shave the parsnip skin into long, thin ribbons.
- Set the parsnip ribbons aside, then cut both the potatoes and the parsnip into rough chunks.
3
- Boil the parsnip and the potatoes for 12 - 15 minutes, then drain and set aside.
- Move the carrots to one side of the baking sheet and place the parsnip ribbons alongside.
- Drizzle lightly with olive oil and season with salt and pepper, then toss well to coat.
- Roast for 4 - 6 minutes, or until the carrots are done and the parsnips are crispy.
4
- Heat a clean frying pan over medium-high heat. Toast the pine nuts until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- When the oil is nice and hot, fry the steak for 1 - 3 minutes per side.
- Season with salt and pepper, then allow to rest under aluminum foil.
5
- Heat the peppercorn sauce in the same pan for 4 - 6 minutes over low heat, stirring occasionally so as to prevent the sauce from sticking to the bottom of the pan.
- Finely chop the dill and roughly chop the pine nuts.
- In a small bowl, combine the pine nuts with the dill and the extra virgin olive oil. Season to taste with salt and pepper.
6
- Mash the potatoes and the parsnip with a generous knob of butter, the mustard and a splash of milk. Season to taste with salt and pepper.
- Serve the carrots on plates and drizzle with the dill dressing.
- Serve the mash alongside and top with the steak.
- Pour over the peppercorn sauce and garnish with the parsnip chips.
