Steak with Garlic Jus & Mesclun Salad
with potato wedges, parsley, radish & tomato
Mesclun is a French salad mix that originates from the Provence region. Its name means 'mixture' in the Provençal dialect, and as it only includes young salad leaves, it's typically very tender.
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
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
200 g
Potatoes
1 piece
Garlic
½ piece
Red onion
1 piece
Tomato
½ bunch
Radish
30 g
Mesclun
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
1 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Mustard
30 milliliters
Water for the sauce
¼ piece
Low sodium beef stock cube
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow to reach room temperature (see tip). Wash the potatoes and cut them into wedges, then transfer to a deep frying pan. Cover with water and boil for 12 - 15 minutes, then drain and return to the pot. Add the olive oil and fry for 5 - 7 minutes until done, seasoning to taste with salt and pepper.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking.
Meanwhile, chop the onion and crush or mince the garlic. Finely chop the parsley. Cut the tomato into wedges. Discard the radish leaves and then quarter the radishes.
Did you know... radish leaves are not only edible, but they're also full of calcium, iron, vitamin A and vitamin C. This actually makes them healthier than the radishes themselves! Simply wash the leaves and mix them into your salad.
In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the mustard and the honey. Stir in the onion and two thirds of the parsley, then season to taste with salt and pepper (see Tip).
Tip: if you don't like raw onion, fry it with the steak instead.
Pat the steak dry with kitchen paper. Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminum foil.
Add the garlic and a generous knob of butter to the same pan and fry for 1 minute until golden-brown. Add the water and crumble in the stock cube (see pantry for amounts). Mix well, then allow to reduce for 1 minute over a low heat so as to make a jus.
To the salad bowl, add the mesclun, radish and tomatoes, then toss well to combine with the dressing. Slice the steak against the grain and serve with the salad and the potato wedges alongside. Top the steak with the jus and garnish with the rest of the parsley. Serve with mayonnaise alongside as preferred.
