Steak in whiskey sauce
with fennel and leek mashed potatoes
Tags:
Comfort Food
Allergens:
Celery
•Mustard
•Egg
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
30 g
Cocktail sauce
(Contains Mustard, Egg)
½ piece
Fennel
250 g
Potatoes
½ piece
Leek
½ sprig
Fresh rosemary
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1
[Plant-based] milk
½ teaspoon
Mustard
½ tablespoon
Honey [or plant-based alternative]
3 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3068 kJ
Calories733 kcal
Fat39.4 g
Saturated Fat15.6 g
Carbohydrate57.1 g
Sugar12.9 g
Dietary Fiber12.4 g
Protein32.5 g
Salt1 g
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
•Pot
•Tall-Sided Pan
Cooking Steps
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.