Steak in Creamy Tarragon Sauce with Leek Batons
over parsnip mashed potatoes with fried onion
Tarragon is a fragrant herb with a unique, slightly sweet flavour. It adds a fresh touch to salads, pairing well with citrus dressings, seafood or chicken, and creamy ingredients.
Tags:
Extra Veggies
•High Protein
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
200 g
Potatoes
½ piece
Parsnip
½ piece
Red onion
½ piece
Leek
2.5 g
Fresh tarragon
100 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 piece
Steak
Not included in your delivery
1 tablespoon
[Plant-based] butter
¼ piece
Low sodium chicken stock cube
½ tablespoon
Olive oil
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3203 kJ
Calories765 kcal
Fat38.3 g
Saturated Fat21.7 g
Carbohydrate65.1 g
Sugar18.2 g
Dietary Fiber13.2 g
Protein39 g
Salt0.8 g
Trans Fat0.1 g
Potassium1674.5 mg
Calcium114.8 mg
Iron1.9 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
•Saucepan
•Potato Masher
Cooking Steps
1
- Take the steak out of the fridge and allow it to room temperature.
- Boil plenty of water in a pot or saucepan.
- Peel or thoroughly wash the parsnip and the potatoes, then cut into rough chunks.
- Boil both for 12 - 15 minutes, covered, then drain and set aside.
2
- Slice the onion into half-rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 1 minute.
- Add a small knob of butter and allow to melt.
- When the butter is nice and hot, fry the steak for 3 minutes per side (see Tip).
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
3
- Remove the steak and the onion from the pan, then allow to rest under aluminum foil.
- Halve the leek lengthways, then cut into 10cm cylindrical chunks.
- Melt a small knob of butter in the same pan over medium heat and fry the leek for 3 - 4 minutes per side.
4
- In the meantime, transfer the cream to a saucepan and crumble in the stock cube (see pantry for amount).
- Cook for 2 - 3 minutes over medium heat.
- In the meantime, finely chop the tarragon.
5
- Stir the tarragon into the sauce, then season to taste with salt and pepper.
- Meanwhile, mash the potatoes and the parsnip with a knob of butter.
- Stir in the mustard, then season to taste with salt and pepper.
6
- Slice the steak against the grain.
- Serve the mash on plates, topped with the steak and the onion.
- Top the steak with the sauce and serve the leek alongside.
