Name: Steak with Honey-Thyme Roasted Carrots over mash with onion gravy
Total time: 35 min
Yield: 2
Cuisine: Western Europe
Ingredients: 2 piece Marinated steak; 500 g Potatoes; 1 piece Red onion; 1 piece Purple carrot; 2 piece Carrot; ⅔ sachet(s) Dried thyme; 20 g Hazelnuts; 3 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 1 tablespoon Honey [or plant-based alternative]; 1 teaspoon Red wine vinegar; 80 milliliters Low sodium beef stock; 2 teaspoon Mustard; [Plant-based] milk; to taste Salt and pepper

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Recipes

Steak with Honey-Thyme Roasted Carrots

over mash with onion gravy

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Tags:

Source of fiber

Allergens:

Selderij

•Hazelnoten

The quantities provided above are averages only.

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

Total35 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)

250 g

Potatoes

½ piece

Red onion

½ piece

Purple carrot

1 piece

Carrot

⅓ sachet(s)

Dried thyme

10 g

Hazelnuts

(Contains: Hazelnoten May be present: Sesamzaad, Pinda's, Noten)

Not included in your delivery

1.5 tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

½ tablespoon

Honey [or plant-based alternative]

½ teaspoon

Red wine vinegar

40 milliliters

Low sodium beef stock

1 teaspoon

Mustard

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3076 kJ

Calories735 kcal

Fat35.2 g

Saturated Fat14.9 g

Carbohydrate70.4 g

Sugar20.5 g

Dietary Fiber16.2 g

Protein32.5 g

Salt1.3 g

Potassium1599.3 mg

Calcium82 mg

Iron1.5 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

•Large Bowl

•Baking Sheet with Baking Paper

•Pan

•Tall-Sided Pan

•Aluminum Foil

•Potato Masher

Cooking Steps

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.