Steak with Roasted Rainbow Carrots & Hazelnuts
over mashed potatoes with onion jus0.0(39)
Calories
:
771 kcalProtein
:
31.7g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Selderij
- Hazelnoten
- Noten
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
Build your perfect festive feast with our special Christmas selection! This delicious main course is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1 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)3226 kJ
Calories771 kcal
Fat41.3 g
Saturated Fat15.5 g
Carbohydrate70.8 g
Sugar20.1 g
Dietary Fiber12.4 g
Protein31.7 g
Salt0.8 g
Potassium1581.8 mg
Calcium100.5 mg
Iron1.4 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
1
- Preheat the oven to 220°C. Take the steak out of the fridge and allow it to reach room temperature.
- In a large bowl, combine the honey with the red wine vinegar and the thyme.
- Cut the carrots into batons, then transfer to the bowl and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
2
- Transfer the carrots to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes.
- Toss the carrots halfway through cooking and drizzle with some more olive oil if necessary.
- The carrots are done when the tips are lightly brown and the insides are soft.
3
- Meanwhile, peel or thoroughly wash the potatoes and then cut into rough 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.
4
- Chop the onion and prepare the stock.
- Melt a generous knob of butter in a 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 and season with pepper, then allow to rest under aluminum foil.
5
- Deglaze the pan with the stock and stir in half of the mustard, then keep warm over a low heat until serving.
- Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred.
- Stir in the rest of the mustard, then season to taste with salt and pepper.
6
- Roughly chop the hazelnuts in the meantime.
- Serve the mash on plates, topped with the carrots and the steak.
- Top the steak with the onion jus and garnish the carrots with the hazelnuts.
