Steak with Camembert Sauce
with potato wedges, courgette & walnut jus
Appels zijn niet alleen lekker, maar ook gezond. Ze zijn rijk aan vezels, vitamines en antioxidanten, wat je lichaam een krachtige boost geeft.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Steak
200 g
Potatoes
1 sprig
Fresh rosemary
½ piece
Courgette
1 piece
Garlic
40 g
Lamb's lettuce
40 g
Camembert
(Contains Milk)
50 g
Cooking cream
(Contains Milk)
½ piece
Apple
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
½ tablespoon
Balsamic vinegar
1 tablespoon
[Plant-based] butter
¼ tablespoon
Extra virgin olive oil
2.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature (see Tip). Preheat the oven to 200°C. Wash the potatoes and cut them into wedges. Discard the rosemary stalks and finely chop the leaves. Transfer the potato wedges and rosemary to an oven dish and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Bake in the oven for 30 - 35 minutes, tossing halfway.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
Cut the courgette into 1 - 2cm slices. Crush or mince the garlic. Transfer the courgette and half of the garlic to a bowl and drizzle generously with olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast for 20 - 25 minutes, turning halfway (see Tip).
Tip: if your oven isn't big enough, you can also fry the courgette for 3 - 4 minutes or until done.
Heat a small frying pan over medium-high heat and toast the walnuts until lightly browned. Core and dice the apple. In a salad bowl, combine the balsamic vinegar with the extra virgin olive oil, then season to taste with salt and pepper. Add the apple and lamb's lettuce and toss well to combine with the dressing.
Crush or mince the garlic. Discard the rind of the camembert and then cut the camembert into cubes. Melt a knob of butter in a saucepan over medium heat and fry the garlic for 2 minutes. Stir in the cream and camembert and allow to melt. Season to taste with salt and pepper, then reduce the heat to low and keep warm until serving.
Heat a generous drizzle of olive oil over medium-high heat in the same frying pan. Pat the steak dry with kitchen paper and season with salt and pepper. When the oil is nice and hot, fry the steak for 1 - 3 minutes per side until evenly browned. Add a knob of butter halfway through cooking. Remove the steak from the pan, season with black pepper and allow to rest under aluminum foil for at least 3 minutes. Lower the heat and add the walnuts, along with 1 - 2 tbsp water per person. Reduce for 2 - 3 minutes so as to make a jus.
Slice the steak against the grain, then serve on plates. Top with the camembert sauce and serve the courgette alongisde. Top the courgette with the walnut jus. Serve with the rosemary wedges and the salad.