Steak with Onion Jus & Parmigiano Reggiano

Name: Steak with Onion Jus & Parmigiano Reggiano over cauliflower purée with arugula salad
Total time: 25 min
Yield: 2
Cuisine: Dutch
Ingredients: 1 piece Onion; 500 g Cauliflower; 40 g Parmigiano Reggiano DOP; 40 g Arugula & lamb's lettuce; 2 piece Steak; 4 tablespoon [Plant-based] butter; 2 teaspoon [Reduced salt] ketjap manis; 100 milliliters Low sodium beef stock; 2 teaspoon Wholegrain mustard; to taste Extra virgin olive oil; to taste Salt and pepper

over cauliflower purée with arugula salad

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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.

Tags:

-30% carbs

•High Protein

•Calorie Smart

•Extra Veggies

Allergens:

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

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

250 g

Cauliflower

20 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

20 g

Arugula & lamb's lettuce

1 piece

Steak

Not included in your delivery

2 tablespoon

[Plant-based] butter

1 teaspoon

[Reduced salt] ketjap manis

50 milliliters

Low sodium beef stock

1 teaspoon

Wholegrain mustard

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2236 kJ

Calories534 kcal

Fat34 g

Saturated Fat21.2 g

Carbohydrate14.2 g

Sugar5.5 g

Dietary Fiber8.1 g

Protein40.6 g

Salt1.1 g

Potassium61.3 mg

Calcium10.5 mg

Iron0.2 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

•Pan with Lid

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature (see Tip). Season the steak with salt and pepper.
Prepare the stock.
Boil plenty of water in a pot or saucepan for the cauliflower.
Cut the head of the cauliflower into florets and dice the stem.

Tip: for the best result, do this 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.

Boil the cauliflower for 5 - 7 minutes, then drain and set aside, covered.
Meanwhile, chop the onion.
Melt a generous knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak with the onion for 8 - 10 minutes per side.
Remove the steak from the pan and set aside under aluminum foil.

To the onion, add the stock, the ketjap and a knob of butter.
Bring to a boil and allow to reduce over medium-low heat until serving.
Grate the Parmigiano Reggiano and add two thirds to the cauliflower, along with the mustard and a knob of butter.
Use an immersion blender to process into a smooth purée. Season to taste with salt and pepper

Serve the cauliflower purée on plates with the arugula and lamb's lettuce alongside. Drizzle with extra virgin olive oil as preferred.
Slice the steak and serve it on top of the purée, then pour over the jus.
Garnish with the rest of the Parmigiano Reggiano to finish.