Ribeye with Red Wine Veal Jus & Potato Gratin
with mustard caviar, rainbow carrots & shaved almonds- Melk (inclusief lactose)
- Mosterd
- Noten
- Amandelnoten
- Selderij
- Zwaveldioxide en sulfiet
- Rogge
- Soja
- Gerst
- Ei
- Haver
- Pinda's
- Tarwe
- Selderij
- Gluten
- Sesamzaad
- Lupine
- Kamut
- Mosterd
- Spelt
- Zwaveldioxide en sulfiet
- Khorasan (tarwe)
- May contain traces of allergens
Chef's Finest is a selection of exclusive recipes just for HelloFresh Premium customers. This week, enjoy delicious filet mignon from Meatier: a deluxe cut of steak from cows reared in the very best conditions.
Ingredients
1 piece
Ribeye steak
250 g
Potatoes
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Garlic & herb seasoning
1 piece
Carrot
½ piece
Yellow carrot
½ piece
Purple carrot
1 piece
Garlic
2.5 pinch
Nutmeg
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Rogge, Soja, Gerst, Ei, Haver, Pinda's, Tarwe, Selderij, Gluten, Sesamzaad, Lupine, Kamut, Mosterd, Spelt, Zwaveldioxide en sulfiet, Khorasan (tarwe))
1 sprig
Fresh rosemary
30 g
Veal jus
(Contains: Selderij)
30 g
Red wine jus
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1.5 tablespoon
White wine vinegar
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C. Take the steak out of the fridge and allow it to reach room temperature.
- Boil plenty of salted water in a pot or saucepan for the potatoes.
- Wash the potatoes and slice into rounds of no more than 1cm thickness.
- Boil the potato rounds for 6 - 8 minutes, covered, then drain and return to the pot.
- Grate the nutmeg directly into the potatoes, then add the cream, the garlic & herb seasoning and half of the cheese.
- Season generously with salt and pepper, then mix carefully to combine.
- Transfer to an oven dish and top with the rest of the cheese.
- Bake in the oven for 25 - 30 minutes until the potatoes are done and the top is golden-brown.
- Meanwhile, quarter the carrots lengthways.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then drizzle with some honey as preferred and toss well to coat. Roast in the oven for 18 - 23 minutes.
- In a small bowl, combine the mustard seeds with the white wine vinegar. Set aside until serving.
- Peel the garlic clove.
- Heat a large clean frying pan over high heat and toast the almonds until golden-brown. 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 with the garlic clove, a knob of butter and and the rosemary sprig for 3 minutes per side.
- Remove the steak from the pan and season with pepper, then allow to rest for at least 3 minutes under aluminum foil.
- Remove the rosemary from the pan and set aside to use later as garnish.
- To the garlic, add both types of jus and bring to a boil.
- Turn the heat to low and simmer for 1 minute until thick and glossy. Remove the garlic before serving.
- Serve the carrots on plates and drizzle with some more honey as preferred.
- Top with the rosemary sprig, then garnish with the almonds and the mustard caviar.
- Serve the steak, the jus and the potato gratin alongside.
