Steak with Mascarpone-Broccoli Purée

Name: Steak with Mascarpone-Broccoli Purée with Parmigiano Reggiano, parsnip & onion jus
Total time: 30 min
Yield: 2
Cuisine: European
Ingredients: 2 piece Steak; 500 g Broccoli; 1 piece Parsnip; 2 piece Red onion; 50 g Mascarpone; 20 g Parmigiano Reggiano DOP; 1 tablespoon Olive oil; 3 tablespoon [Plant-based] butter; 4 teaspoon Wholegrain mustard; ½ tablespoon Balsamic vinegar; 100 milliliters Low sodium beef stock; to taste Salt and pepper

with Parmigiano Reggiano, parsnip & onion jus

4.0

(170)

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Did you know that mascarpone is considered a fresh cheese, just like cottage cheese, cream cheese and fresh meikaas? If the cheese production doesn't include maturation, then it is classified as a fresh cheese.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

•-30% carbs

•High Protein

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Steak

250 g

Broccoli

½ piece

Parsnip

1 piece

Red onion

25 g

Mascarpone

(Contains: Melk (inclusief lactose))

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Olive oil

1.5 tablespoon

[Plant-based] butter

2 teaspoon

Wholegrain mustard

¼ tablespoon

Balsamic vinegar

50 milliliters

Low sodium beef stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2815 kJ

Calories673 kcal

Fat43.7 g

Saturated Fat24.7 g

Carbohydrate21.1 g

Sugar12.9 g

Dietary Fiber15.7 g

Protein42.7 g

Salt0.9 g

Potassium1140 mg

Calcium157 mg

Iron2.5 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

•Casserole with Lid

•Tall-Sided Pan

•Aluminum Foil

•Potato Masher

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature (see Tip). Season the steak with salt and pepper.
Boil plenty of water in a pot or saucepan for the broccoli.
Cut the head of the broccoli into florets and dice the stem.
Boil the broccoli for 4 – 6 minutes, then drain and set aside, covered.

Tip: for the best result, do this 30 - 60 minutes before you start cooking.

Halve the parsnip lengthways or cut any thicker parsnips into quarters.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the parsnip for 12 – 15 minutes until golden brown, covered.
Season to taste with salt and pepper, then set aside over low heat until serving.
Meanwhile, slice the onion into half rings. Prepare the stock.

Melt a generous knob of butter in a frying pan over medium-high heat. When the butter is nice hot, fry the steak for 1 – 3 minutes per side, or until cooked as preferred.
Remove the steak from the pan and allow to rest under aluminum foil.
Add a knob of butter, the balsamic vinegar, the stock and half of the mustard.
Bring to a boil and allow to reduce gently over medium-low heat until serving.

Mash the broccoli with the mascarpone and the rest of the mustard. Season to taste with salt and pepper.
Serve the broccoli purée on plates, topped with the steak and the onion jus.
Serve the parsnip alongside.
Grate the Parmigiano Reggiano directly over to finish.