Steak with Red Wine Jus
with potato wedges & endive-apple salad
Apples produce a substance that makes other fruits ripen faster. If you store apples with the rest of your fruit, then you should be aware that the other fruit nearby will ripen a bit faster.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Steak
200 g
Potato wedges
½ sachet(s)
Italian seasoning
½ piece
Shallot
½ piece
Garlic
40 milliliters
Red wine
(Contains Sulphites)
0.17 sachet(s)
Dried thyme
½ piece
Endive
½ piece
Apple
20 g
Lamb's lettuce
20 g
Honey-mustard dressing
(Contains Sulphites, Mustard May be present Gluten, Milk, Crustaceans, Celery, Sesame, Soy, Fish, Egg)
Not included in your delivery
½ tablespoon
Olive oil
75 milliliters
Low sodium beef or vegetable stock
1.5 tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature (see Tip). Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the potato wedges with the Italian herbs for 20 - 23 minutes until done, tossing regularly. Season to taste with salt and pepper.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
Prepare the stock. Chop the shallot and crush or mince the garlic. Melt a knob of butter in a saucepan over medium heat and fry the shallot with the garlic for 3 - 4 minutes. Add the red wine and the thyme, then bring to the boil and allow to simmer gently for 2 - 3 minutes. Pour in the stock and bring to the boil again, then allow to reduce for 5 - 10 minutes (see Tip).
Tip: allow the sauce to reduce longer if you'd like it to be thicker, or stir in half a teaspoon of flour per person.
Melt a generous knob of butter in a frying pan over high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip). Remove from the pan and season with pepper, then allow to rest under aluminium foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
Discard the base of the endive and then halve it lengthways. Discard the tough core, then chop into thin strips. Core and slice the apple.
Transfer the apple and endive to a salad bowl and drizzle with extra virgin olive oil as preferred, then combine with the honey mustard dressing. Season to taste with salt and pepper. Shortly before serving, add the salad leaves and toss well to combine.
Serve the potato wedges on plates. Slice the steak against the grain and serve alongside. Top with the red wine jus and serve with the salad.