Name: W22 - Christmas Core: Steak over mash with onion gravy
Total time: 35 min
Yield: 2
Cuisine: Western Europe
Ingredients: 2 stuk(s) Gemarineerde steak; 500 gram Aardappelen; 1 stuk(s) Rode ui; 1 stuk(s) Paarse wortel; 2 stuk(s) Wortel; ⅔ zakje(s) Gedroogde tijm; 20 gram Geroosterde hazelnoten; 3 el [Plantaardige] roomboter; 1 el Olijfolie; 1 el Honing [of plantaardig alternatief]; 1 tl Rodewijnazijn; 80 ml Zoutarme runderbouillon; 2 tl Mosterd; [Plantaardige] melk; naar smaak Peper en zout

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Recepten

W22 - Christmas Core: Steak

over mash with onion gravy

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Bron van vezels

Allergenen :

Celery

•Noisettes

•Tree nuts

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

Bereidingstijd35 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Gemarineerde steak

250 gram

Aardappelen

½ stuk(s)

Rode ui

½ stuk(s)

Paarse wortel

1 stuk(s)

Wortel

⅓ zakje(s)

Gedroogde tijm

10 gram

Geroosterde hazelnoten

Zelf toevoegen

1.5 el

[Plantaardige] roomboter

½ el

Olijfolie

½ el

Honing [of plantaardig alternatief]

½ tl

Rodewijnazijn

40 ml

Zoutarme runderbouillon

1 tl

Mosterd

[Plantaardige] melk

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3063 kJ

Energie (kcal)732 kcal

Vetten35.3 g

waarvan verzadigd14.8 g

Koolhydraten69.3 g

waarvan suikers20.4 g

Vezels16.1 g

Eiwitten32.6 g

Zout1.3 g

Potassium1599.3 mg

Calcium98 mg

Iron1.9 mg

Benodigdheden

•Grote kom

•Bakplaat met bakpapier

•Pan

•Koekenpan

•Aluminiumfolie

•Aardappelstamper

Instructies

Preheat the oven to 220°C. Take the steak out of the fridge and allow it to reach room temperature.
Cut the carrots into batons.
In a large bowl, combine the olive oil, honey and the red wine vinegar. Season with salt and pepper to taste.
Add the carrots and the thyme and toss well to combine.

Transfer the carrots to a parchment-lined baking and roast for 20 - 25 minutes. Toss halfway and drizzle with some more olive oil if necessary.
The carrots are done when the tips are lightly browned and the insides are soft.

Peel or thoroughly wash the potatoes and then cut into large chunks.
Transfer to a pot or saucepan and submerge with water.
Boil the potatoes for 12 - 15 minutes, reserve some of the cooking liquid, then drain and return to the pot.

Heat a clean frying pan over medium-high heat. Meanwhile, roughly chop the hazelnuts. Toast the hazelnuts until they start to colour, then remove them from the pan.
Slice the onion and prepare the beef stock.
Melt a generous knob of butter in the same frying pan over medium-high heat. When the pan is nice and hot, fry the steak with the onion for 1 - 3 minutes per side. Remove the steak from the pan, season with pepper and allow to rest under aluminium foil.

Deglaze the pan with onion with the beef stock and stir in half of the mustard to create a jus.
Mash the potatoes with a knob of butter and a splash of cooking liquid or milk as preferred. Stir in the rest of the mustard and season to taste with salt and pepper.

Serve the puree on plates.
Top with the roasted carrots and the steak.
Spoon the onion gravy over the steak.
Garnish the carrots with the hazelnuts.

Did you know... steak is not only a good source of iron; it's also also rich in potassium, which supports blood pressure. Other good sources of potassium are bananas, potatoes, wholegrains, pulses, nuts, vegetables, salmon and milk.