Name: Steak - try to use EID: Whiskey sauce with fennel and leek mashed potatoes
Total time: 25 min
Yield: 2
Cuisine: Belgisk
Ingredients: 2 stuk(s) Gemarineerde steak; 60 gram Whiskeysaus; 1 stuk(s) Venkel; 500 gram Aardappelen; 1 stuk(s) Prei; 1 takje(s) Verse rozemarijn; 3 el [Plantaardige] roomboter; 2 [Plantaardige] melk; 1 tl Mosterd; 1 el Honing [of plantaardig alternatief]; 6 el Water voor saus; naar smaak Peper en zout

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Steak - try to use EID: Whiskey sauce

with fennel and leek mashed potatoes

Krijg tot € 100 korting + 2 maanden gratis extra's

Labels:

Comfortfood

Allergenen :

Selderij

•Mosterd

•Ei

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Gemarineerde steak

(Bevat: Selderij Kan bevatten: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)

30 gram

Whiskeysaus

(Bevat: Mosterd, Ei)

½ stuk(s)

Venkel

250 gram

Aardappelen

½ stuk(s)

Prei

½ takje(s)

Verse rozemarijn

Zelf toevoegen

1.5 el

[Plantaardige] roomboter

[Plantaardige] melk

½ tl

Mosterd

½ el

Honing [of plantaardig alternatief]

3 el

Water voor saus

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3120 kJ

Energie (kcal)746 kcal

Vetten39.4 g

waarvan verzadigd15.6 g

Koolhydraten62.4 g

waarvan suikers15.7 g

Vezels12.8 g

Eiwitten32.7 g

Zout1.2 g

Potassium1525 mg

Calcium85 mg

Iron2.7 mg

Benodigdheden

•Pot

•Koekenpan

Instructies

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.