200°C · 15-30 minAllergens
Lactose
Ei
Sulfiet
Mosterd
Soja
VisFilet de boeuf Café de Paris
As if you were in Paris! This high-quality, super-tender filet de boeuf (similar to tenderloin) tastes delicious with the luxurious herb butter. Served with a generous portion of vegetables, such as crunchy haricots verts, roasted broccoli, and grilled peppers, mixed with a vinaigrette of fresh herbs and capers. On the side, I serve potato fries with the skin from Zeeland, which will come out beautifully crispy on your plate when spread out on a baking tray in the oven :)
Filet de boeuf (better life 2 stars), anchovies, broccoli, red and yellow peppers, haricots verts, white onion, garlic, potato, lemon, fresh basil, parsley and thyme, capers, elephant beans, curry massala (contains coriander seed, turmeric and mustard seed), garlic powder, paprika powder, pasteurised free-range egg, Worcestershire sauce (contains soy), extra virgin olive oil, butter, pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, soja, sulfiet, vis.
Microwave
Remove the meat with the butter from the dish. Heat the vegetables loosely covered and the fries uncovered for 3-4 minutes (note: the fries will not be crispy in the microwave). Warm the meat loosely covered for 1-2 minutes until warm. Place the butter on top during the last 30 seconds.
Oven — 200°C, 15-30 minMarleen's choice
Remove the meat with the butter from the dish. Heat the vegetables covered with aluminium foil or an ovenproof plate for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the fries spread out on a baking tray for 15 minutes. In the last 6-8 minutes, warm the meat on an ovenproof plate and place the butter on top during the last minute. Disposable containers cannot go in the oven, transfer to an oven dish.