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W46 - Ultra Premium Subscription - Cuisine: Asian - Filet Mignon

with Fried Thai Basil

Allergenen:
Gluten
Tarwe
Soja
Melk (inclusief lactose)

Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.

Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Tournedos

½ stuk(s)

Ui

15 gram

Witte miso

(Bevat: Gluten, Tarwe, Soja)

5 gram

Thais basilicum

1 stuk(s)

Portobello

100 gram

Spinazie

75 gram

Kookroom

(Bevat: Melk (inclusief lactose))

250 gram

Aardappelen

Zelf toevoegen

50 ml

Zoutarme paddenstoelen- of groentebouillon

1.5 el

Zonnebloemolie

½ el

[Plantaardige] roomboter

1 tl

Mosterd

naar smaak

Sambal

naar smaak

Peper en zout

naar smaak

[Zoutarme] sojasaus

1 tl

Rodewijnazijn

Voedingswaarden

Energie (kJ)3244 kJ
Energie (kcal)775 kcal
Vetten40.1 g
waarvan verzadigd15 g
Koolhydraten64 g
waarvan suikers9.8 g
Vezels9.5 g
Eiwitten42.4 g
Zout2.2 g
Potassium1987 mg
Calcium135.4 mg
Iron3.1 mg

Instructies

1
  • Take the steak out of the fridge and allow it to reach room temperature.
  • Peel or thoroughly wash the potatoes and then cut into rough pieces.
  • Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
  • Finely chop the onion. Slice the portobello mushrooms.
  • Prepare the stock.
2
  • Heat a drizzle of sunflower oil in a pan and fry the portobello and onion for 4 – 5 minutes.
  • Deglaze with red wine vinegar and add the stock. Stir in the miso and cooking cream.
  • Bring to a boil, then let the sauce simmer on low heat for 2 - 3 minutes until slightly thickened.
3
  • Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Pat the steak dry with kitchen paper and season with salt.
  • When the pan is nice and hot, fry the steak for 1 - 3 minutes per side.
  • Remove from the pan, season with pepper and allow to rest under aluminium foil.
  • In the same frying pan, heat a drizzle of olive oil on high heat. Gradually add the spinach, tearing it directly into the pan and fry until it starts to wilt down.
4
  • Mash the potatoes with a knob of butter, sambal and soy sauce to taste. Stir in the spinach.
  • Cut the filet mignon against the grain. Finely chop the Thai basil.
  • Serve the mash on plates, add the sauce next to it and top with the filet mignon.
  • Garnish with the Thai basil.

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