Steak - try to use EID: Whiskey sauce
with fennel and leek mashed potatoes
Labels:
Comfortfood
Allergenen :
Selderij
•Mosterd
•Eieren
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Gemarineerde steak
(Bevat Selderij Kan bevatten Eieren, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
30 gram
Whiskeysaus
(Bevat Mosterd, Eieren)
½ stuk(s)
Venkel
250 gram
Aardappelen
½ stuk(s)
Prei
½ takje(s)
Verse rozemarijn
Zelf toevoegen
1.5 el
[Plantaardige] roomboter
1
[Plantaardige] melk
½ tl
Mosterd
½ el
Honing [of plantaardig alternatief]
3 el
Water voor saus
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3068 kJ
Energie (kcal)733 kcal
Vetten39.4 g
waarvan verzadigd15.6 g
Koolhydraten57.1 g
waarvan suikers12.9 g
Vezels12.4 g
Eiwitten32.5 g
Zout1 g
Benodigdheden
•Pot
•Koekenpan
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 and boil the potatoes for 12 - 15 minutes, then drain and set aside.
- Chop the leek into thin rings. Quarter the fennel and remove the tough core, then chop the fennel into strips.
2
- Melt a knob of butter in a frying pan and fry the leek and fennel for 2 - 3 minutes over medium heat, then stir in the honey and season with salt and pepper.
- Fry the vegetables for 5 - 8 minutes over medium-high heat until softened and lightly browned.
- In the meantime, melt a knob of butter in another frying pan over medium-high heat and add the rosemary sprig.
3
- When the pan is nice and hot, fry the steak for 1 - 3 minutes on each side. Remove from the pan, season with salt and pepper and allow to rest under aluminium foil.
- Add water (see pantry for amount) to the hot frying pan to deglaze and remove from the heat.
- Then stir in the cocktail sauce, allowing it to warm with the residual heat from the pan.
4
- Mash the potatoes with a knob of butter and a splash of milk as preferred. Stir in the mustard and half of the vegetables, and season to taste with salt and pepper.
- Cut the steak into thin slices.
- Serve the mashpot on plates and scatter with the rest of the vegetables.
- Top with the steak slices and pour over the cocktail sauce.
Did you know... just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in bodily growth and function.
