Steak with Cocktail Sauce
over mashed potatoes with fennel & leek4.0(238)
Calories
:
775 kcalProtein
:
32.6g proteinDifficulty
:
EasyAllergens:
- Selderij
- Mosterd
- Ei
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
Did you know that rosemary originates from around the Mediterranean Sea? The plant naturally grows close to the coast, hence its name means "sea dew"!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Marinated steak
(Contains: Selderij, May contain traces of allergens, Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
250 g
Potatoes
½ piece
Onion
30 g
Cocktail sauce
(Contains: Mosterd, Ei)
½ piece
Fennel
½ piece
Leek
½ sprig
Fresh rosemary
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
½ teaspoon
Mustard
½ tablespoon
Honey [or plant-based alternative]
45 milliliters
Water for the sauce
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3243 kJ
Calories775 kcal
Fat41.3 g
Saturated Fat15.3 g
Carbohydrate64.5 g
Sugar17.6 g
Dietary Fiber14.5 g
Protein32.6 g
Salt1.4 g
Trans Fat0.1 g
Potassium1817.3 mg
Calcium134.5 mg
Iron3.2 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
•Potato Masher
•Aluminum Foil
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Boil plenty of water in a pot or saucepan for the potatoes.
- Peel or thoroughly wash the potatoes and roughly chop. Boil the potatoes for 12 - 15 minutes, then drain and set aside.
- Slice the leek and the onion into thin half-rings. Quarter the fennel and remove the tough core, then slice the fennel into strips.
2
- Melt a knob of butter in a frying pan over medium heat and fry the leek, onion and fennel for 2 - 3 minutes, then stir in the honey and season to taste with salt and pepper.
- Continue frying the vegetables for 5 - 8 minutes over medium-high heat, or until softened and lightly browned.
- In the meantime, melt a knob of butter in another frying pan over medium-high heat and add the rosemary sprig.
3
- When the rosemary butter is nice and hot, fry the steak for 1 - 3 minutes on each side. Season to taste with salt and pepper, then remove from the pan and set aside to rest under aluminum foil.
- Deglaze with the water for the sauce, then remove from the heat and stir in the cocktail sauce.
- Mash the potatoes with a knob of butter and a splash of milk.
4
- Stir the mustard and half of the vegetables into the potatoes, then season to taste with salt and pepper.
- Thinly slice the steak against the grain.
- Serve the mash on plates, topped with the steak and the rest of the vegetables. Pour over the cocktail sauce to finish.
