Steak with Truffle Butter
with fries, mushrooms & spinach
The combination of steak and fries is a true French bistro classic. In this recipe, it is served a homemade truffle butter.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Steak
250 g
Potatoes
½ piece
Garlic
½ piece
Onion
90 g
Pre-cut mushroom mix
100 g
Spinach
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
8 milliliters
Truffle-style olive oil
Not included in your delivery
2 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Take the steak out of the fridge (see Tip). Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness. Transfer to a bowl and drizzle with olive oil. Season the fries with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging.
Crush or mince the garlic and chop the onion. Cut any larger mushrooms into smaller pieces. Grate the Parmigiano Reggiano.
When the fries have 15 minutes left, heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and mushrooms for 4 - 6 minutes. Stir in the spinach and fry for 2 - 3 more minutes or until wilted and reduced. Season to taste with salt and pepper.
Melt the rest of the butter in a frying pan over high heat. When the pan is nice and hot, fry the the steak for 1 - 3 minutes per side, then remove from the pan and set aside under aluminium foil (see Tip).
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
Combine the truffle-style oil with the reserved butter. Season to taste with pepper.
Serve the fries on plates and scatter over the Parmigiano Reggiano. Serve with the mayonnaise. Slice the steak against the grain and top with the truffle butter. Serve the mushrooms and spinach alongside.
