Name: Steak in whiskey sauce with fennel and leek mashed potatoes
Total time: 25 min
Yield: 2
Cuisine: Belgian
Ingredients: 2 piece Marinated steak; 60 g Cocktail sauce; 1 piece Fennel; 500 g Potatoes; 1 piece Leek; 1 sprig Fresh rosemary; 3 tablespoon [Plant-based] butter; 2 [Plant-based] milk; 1 teaspoon Mustard; 1 tablespoon Honey [or plant-based alternative]; 6 tablespoon Water for the sauce; to taste Salt and pepper

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Recipes

Steak in whiskey sauce

with fennel and leek mashed potatoes

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Tags:

Comfort Food

Allergens:

Selderij

•Mosterd

•Ei

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Marinated steak

(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)

30 g

Cocktail sauce

(Contains: Mosterd, Ei)

½ piece

Fennel

250 g

Potatoes

½ piece

Leek

½ sprig

Fresh rosemary

Not included in your delivery

1.5 tablespoon

[Plant-based] butter

[Plant-based] milk

½ teaspoon

Mustard

½ tablespoon

Honey [or plant-based alternative]

3 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3120 kJ

Calories746 kcal

Fat39.4 g

Saturated Fat15.6 g

Carbohydrate62.4 g

Sugar15.7 g

Dietary Fiber12.8 g

Protein32.7 g

Salt1.2 g

Potassium1525 mg

Calcium85 mg

Iron2.7 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

•Pot

•Tall-Sided Pan

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature.
Peel or thoroughly wash the potatoes and then cut into rough pieces. Transfer to a pot or saucepan and submerge with water and boil the potatoes for 12 - 15 minutes, then drain and set aside.
Chop the leek into thin rings. Quarter the fennel and remove the tough core, then chop the fennel into strips.

Melt a knob of butter in a frying pan and fry the leek and fennel for 2 - 3 minutes over medium heat, then stir in the honey and season with salt and pepper.
Fry the vegetables for 5 - 8 minutes over medium-high heat 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.

When the pan is nice and hot, fry the steak for 1 - 3 minutes on each side. Remove from the pan, season with salt and pepper and allow to rest under aluminium foil.
Add water (see pantry for amount) to the hot frying pan to deglaze and remove from the heat.
Then stir in the cocktail sauce, allowing it to warm with the residual heat from the pan.

Mash the potatoes with a knob of butter and a splash of milk as preferred. Stir in the mustard and half of the vegetables, and season to taste with salt and pepper.
Cut the steak into thin slices.
Serve the mashpot on plates and scatter with the rest of the vegetables.
Top with the steak slices and pour over the cocktail sauce.

Did you know... just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in bodily growth and function.