Rosemary Steak with Cheese Fondue-Style Dip
with classic dippers: baby potatoes, broccoli, radish & more4.0(34)
Calories
:
1024 kcalProtein
:
52.2g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Milk (including lactose)
- Gluten
- Rogge
- Tarwe
- Milk (including lactose)
- May contain traces of allergens
- Ei
- Gluten
- Mosterd
- Noten
- Sesamzaad
- Soja
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
25 g
Grated cheddar
(Contains: Milk (including lactose) May be present: Milk (including lactose))
25 g
Grated Gouda
(Contains: Milk (including lactose))
1 piece
Garlic
1 piece
Steak
½ sprig
Fresh rosemary
½ bunch
Radish
1.5 teaspoon
Ground paprika
200 g
Baby potatoes
125 g
Broccoli
65 g
Chestnut mushrooms
1 pinch
Nutmeg
½ piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Milk (including lactose), Mosterd, Noten, Sesamzaad, Soja)
75 g
Cooking cream
(Contains: Milk (including lactose))
Not included in your delivery
1 tablespoon
[Plant-based] butter
1 tablespoon
White wine vinegar
1 tablespoon
Olive oil
½ tablespoon
Sugar
¼ tablespoon
Cornstarch [or flour]
Nutrition Values
Energy (kJ)4285 kJ
Calories1024 kcal
Fat56.1 g
Saturated Fat29.2 g
Carbohydrate71.6 g
Sugar14.5 g
Dietary Fiber14.2 g
Protein52.2 g
Salt1.7 g
Trans Fat0.5 g
Potassium471.3 mg
Calcium70 mg
Iron2.3 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
•Bowl
•Tall-Sided Pan
•Aluminum Foil
•Small Bowl
•Large Pan
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan.
- Cut the head of the broccoli into florets and dice the stem, then parboil for 1 - 2 minutes. Drain and set aside.
- Dice the bread roll and transfer to a parchment-lined baking sheet.
2
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Transfer to a parchment-lined baking sheet, then drizzle with olive oil and scatter over the paprika.
- Season with salt and pepper, then toss well to coat. Roast in the oven for 4 - 5 minutes.
- Add the broccoli and roast everything for 12 - 15 minutes.
3
- Quarter the radishes and transfer to a bowl.
- Add the sugar and half of the white wine vinegar, then mix well to combine and set aside.
- Quarter the mushrooms and crush or mince the garlic.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the mushrooms with half of the garlic for 4 - 6 minutes. Season to taste with salt and pepper.
4
- Melt a knob of butter in another frying pan over medium-high heat. Fry the steak with the rosemary for 1 - 3 minutes per side.
- Remove from the pan and season with pepper, then allow to rest under aluminum foil.
- Bake the croutons in the oven for 3 - 4 minutes.
- In a small bowl, combine the cornstarch with 0.5 tbsp water per person.
5
- Heat a drizzle of olive oil in a fondue pan or large pot over medium-high heat.
- Fry the rest of the garlic for 1 - 2 minutes, then deglaze with the rest of the white wine vinegar.
- Add the cream and bring to a gentle boil, then simmer for 2 - 4 minutes.
- Grate a pinch of nutmeg directly into the pan, then stir in the cheeses and allow to melt.
6
- Add the cornstarch slurry and simmer for 1 - 2 minutes over a very low heat, stirring continuously. Season to taste with salt and pepper.
- Cut the steak into thin strips.
- Serve the cheese fondue at the table.
- Serve the steak, the broccoli, the mushrooms, the potatoes, the croutons and the radishes separately alongside.
