Steak with Fries & Truffle Mayo
with shallot jus & roasted vegetables- Mosterd
- Ei
Cauliflower is more than just low-carb - it’s packed with fiber, vitamin C and antioxidants, making it a nutrient-rich choice that supports digestion and immune health.
Ingredients
1 piece
Steak
250 g
Potatoes
½ piece
Shallot
40 g
Onion chutney
½ piece
Romano pepper
100 g
Cauliflower florets
65 g
Red cherry tomatoes
⅓ sachet(s)
Dried thyme
25 g
Truffle-style mayonnaise
(Contains: Mosterd, Ei)
Not included in your delivery
1 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
50 milliliters
Low sodium beef stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Take the steak out of the fridge and allow it to reach room temperature (see Tip). Boil plenty of salted water in a pot or saucepan for the vegetables. Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Be sure to remove the packaging.
Transfer the fries to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway. Meanwhile, chop the shallot into thin half-rings. Halve any larger cauliflower florets and cut the Romano pepper into strips.
Boil the cauliflower for 2 - 3 minutes, then drain and rinse under cold water. Transfer to an oven dish along with the Romano pepper, cherry tomatoes and thyme. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Roast in the oven alongside the fries during the final 10 - 15 minutes of cooking time.
Prepare the stock. Melt a knob of butter in a small saucepan over medium-high heat and fry the shallot for 2 - 3 minutes. Stir in the onion chutney and the stock. Bring to a boil and allow to reduce gently for 6 - 8 minutes.
Melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip). Remove from the pan and allow to rest under aluminum foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
Serve the fries with the truffle mayonnaise. Slice the steak against the grain and serve alongside. Top the steak with the shallot jus and serve the roasted vegetables on the side.
