Fillet Steak with a Blue Cheese Crust Served with Crushed Anya Potatoes

Pan-seared fillet steak topped with a blue cheese herb crust, served over buttery parsley potatoes with a red wine sauce.

Beef Main Course High Protein Gourmet Steak

Estimated Nutrition

Calories

982.5

kcal / serving

982.5 kcal total

Carbs

44.1g

per serving

44.1 g total

Fat

68.2g

per serving

68.2 g total

Protein

42.4g

per serving

42.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tsp

Butter

for the potatoes

Blue Cheese

tsp

Butter

for the sauce

GrainsCereals

slice

Bread

crust removed

Liquids

tbsp

Red Wine

Meat

100

Fillet Steak

NutsSeeds

tbsp

Parsley

chopped, for the potatoes

piece

Sage

leaves

total

Salt

to taste

total

Black Pepper

freshly ground, to taste

clove

Garlic

chopped

tbsp

Parsley

chopped, for the sauce

OilsFats

tbsp

Olive Oil

for frying the steak

tbsp

Olive Oil

for the sauce

Vegetables

150

Anya Potatoes

Wild Mushrooms

piece

Carrot

baby carrots, tops trimmed

Method

Serve the steak on top of the mash and drizzle with the mushroom sauce.

Drain the potatoes and mash them in a bowl with butter and parsley.

Blend bread, blue cheese, and sage in a food processor and press onto one side of the seasoned steak.

Fry the steak crust-side up in olive oil until the bottom is brown, then roast in the oven for four minutes.

Sauté chopped garlic in butter and oil for one minute.

Boil the potatoes in a saucepan of salted water until tender.

Reduce the red wine by half in the pan, then simmer with mushrooms and carrots.

Preheat the oven to 200°C.