Steak with Tarragon-Garlic Butter and Brussels Sprouts
with Parmigiano Reggiano potatoes
This recipe provides 263 grams of vegetables per portion.
Tags:
Extra Veggies
•High Protein
Allergens:
Selderij
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
200 g
Potatoes
150 g
Brussels sprouts
(Contains: Selderij)
½ piece
Red onion
½ piece
Romano pepper
2.5 g
Fresh tarragon
2 piece
Garlic
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
7.5 milliliters
Basil crème
Not included in your delivery
1.5 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3087 kJ
Calories738 kcal
Fat42.8 g
Saturated Fat14.7 g
Carbohydrate50.1 g
Sugar8.1 g
Dietary Fiber14.7 g
Protein36 g
Salt1 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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
•Large wok or sautépan
•Casserole
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Take the steak from the fridge and allow it to reach room temperature. Wash the potatoes and cut them into wedges.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the potatoes for 18 - 22 minutes, seasoning with salt and pepper.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the Brussels sprouts for 11 - 14 minutes.
- In the meantime, slice the onion into half rings and cut the Romano pepper into strips. Add to the sprouts and fry together for the remaining time.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak for 8 - 10 minutes per side (see Tip).
- Remove from the pan and season with pepper, then allow to rest for at least 3 minutes under aluminum foil.
Tip: If preferred, fry for 1 - 3 minutes for a rare steak or 3 - 5 minutes for medium.
3
- Add to the steak pan the butter and garlic and fry 1 minute. Turn off the heat and add the tarragon.
- Season the sprouts and veggies with salt and pepper.
- Slice the steak.
4
- Divide the potatoes and sprouts over the plates
- Grate the Parmigiano Reggiano over the potatoes.
- Drizzle the basil cream over the sprouts.
- Serve the steak next to it and top with the tarragon-garlic butter.
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