200°C · 20-30 minAllergens
Lactose
Selderij
Ei
Noten
Sulfiet
SojaLuxury Fillet Steak
Ooh la la, a delicious luxury dish for Wednesday evening :) We first rub this high-quality fillet steak (Beter Leven 2 stars) with a mix of fresh rosemary and thyme and then sear it all around. On top, we add a 'croûte d’herbes', which is a herb crust made from finely chopped fresh tarragon, flaked almonds, and butter. The fillet steak is served with a luxurious apple cider gravy. Accompanying this is a ratatouille of roasted peppers, courgette, and aubergine, with red onions sautéed in white miso. And the tart made from fresh new potatoes completes this luxurious dish perfectly!
Fillet steak (Beter Leven 2 stars), aubergine, courgette, red and yellow peppers, red onion, white onion, spring onion, garlic, leek, carrot, celery, celeriac, new potatoes with skin, fresh tarragon, bay leaf, parsley, rosemary and thyme, flaked almonds, pasteurised free-range egg, tomato purée, white miso (soybean paste), apple cider, apple juice, homemade veal stock (contains celery), extra virgin olive oil, butter, pepper and salt, sunflower oil.
Allergens: alcohol, ei, koemelk, lactose, noten, selderij, soja, sulfiet.
Microwave
Allow the fillet steak to come to room temperature. Heat the ratatouille and the new potato tart covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Heat the meat for rare: 1 minute/ medium: 1.5 minutes/ well done: 2 minutes. Preferably cook the meat in the oven; otherwise, it may become tough. It is also possible to fry it in a frying pan over medium heat for 5 minutes on the meat side (for medium). Let it rest for 5 minutes in aluminium foil afterwards.
Oven — 200°C, 20-30 minMarleen's choice
Allow the fillet steak to come to room temperature. Heat the ratatouille and new potato tart covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 30 minutes (2 or more persons). Heat the meat with the gravy uncovered for 8-10 minutes and check if it is warm. Heat longer if necessary or if you prefer the meat not to be medium-rare.