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21-Day Aged Fillet, Parmentier Potatoes & Bistro Butter

21-Day Aged Fillet, Parmentier Potatoes & Bistro Butter

Rating
5rating out of 5

(458 reviews from our customers)

Prep Time

35 min

Cuisine

French

With a steak this special, we're keeping the flavours classic. You'll pair your tender fillet with Parisian-style butter, roasted mushrooms, British tomatoes and Parmentier potatoes. Bon appétit!

Prep Time

35 min

Cuisine

French

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
garlic-clove
2 garlic cloves
Capers
1 bag of capers (15g)
Cherry-tomatoes
125g cherry tomatoes
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
portobello-mushrooms
150g large white flat mushrooms
Dijon-mustard
1 Dijon mustard pot (5.5g) †
Pea Shoots
20g pea shoots
Potatoes
3 white potatoes
Minute-steaks
2 x 175g British beef fillet steak
You Will Need
Butter, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 1 bag of capers (15g)
  • 125g cherry tomatoes
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 150g portobello mushrooms
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 20g pea shoots
  • 1 white potato
  • 2 x 175g British beef fillet steak
Typical Values per 100g per serving
Energy 508 kJ
121 kcal
2111 kJ
502 kcal
Fat
of which saturates
4.8 g
2.2 g
19.9 g
9.2 g
Carbohydrate
of which sugars
8.6 g
1.3 g
35.7 g
5.4 g
Fibre 1.3 g 5.3 g
Protein 11.2 g 46.5 g
Salt 0.14 g 0.57 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 garlic clove
garlic
1 bag of capers (15g)
Capers, water, vinegar, salt.
125g cherry tomatoes
cherry tomatoes
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
150g portobello mushrooms
portobello mushrooms
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
20g pea shoots
pea shoots
1 white potato
potato
2 x 175g British beef fillet steak
Steak
Allergens
  • Allergens highlighted by † (milk, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2500 - 21-Day Aged Sirloin, Parmentier Potatoes & Bistro Butter

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Cut the potatoes (skins on) into bite-sized cubes

Crush the garlic cloves (skins on) with the side of a knife

2 2500 - 21-Day Aged Sirloin, Parmentier Potatoes & Bistro Butter

Heat a large, wide-based pan (preferably non-stick) with a knob of butter and a drizzle of vegetable oil over a medium-high heat

Once the butter has melted, add the crushed garlic cloves and cubed potatoes to the pan with a generous pinch of salt and pepper and cook for 3-4 min or until starting to caramelise

3 2500 - 21-Day Aged Sirloin, Parmentier Potatoes & Bistro Butter

Once the potatoes have caramelised, add them to a tray (save the pan for later!) and put the tray in the oven for 25 min or until golden and crispy – these are your parmentier potatoes

4 2500 - 21-Day Aged Sirloin, Parmentier Potatoes & Bistro Butter

While the potatoes are cooking, peel and dice the shallot[s] as finely as you can

Chop the capers roughly

Add the chopped shallot and capers to a bowl with the clotted cream, Dijon mustard and a generous grind of black pepper and give everything a good mix up – this is your bistro butter

5 2500 - 21-Day Aged Sirloin, Parmentier Potatoes & Bistro Butter

Add the mushrooms to a separate baking tray and top each mushroom with a knob of butter and a pinch of salt

Put the tray in the oven for an initial 10-15 min or until starting to soften

Meanwhile, halve the cherry tomatoes

6 2500 - 21-Day Aged Sirloin, Parmentier Potatoes & Bistro Butter

Pat the fillet steaks dry with kitchen paper, rub them with vegetable oil and season both sides generously with salt

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the fillet steaks to the pan

For rare, cook for 3-4 min max on each side

For medium-rare, cook for 4-5 min on each side

For medium, cook for 5-6 min on each side

Once the steaks are cooked, transfer them to a plate to rest

7 2500 - 21-Day Aged Sirloin, Parmentier Potatoes & Bistro Butter

Once the mushrooms have started to soften, add the halved cherry tomatoes (cut side up) to the other side of the tray

Drizzle with olive oil and season with a pinch of salt and a pinch of sugar

Return the tray to the oven for 3-4 min further or until the tomatoes have warmed through

8

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Serve the rested steak with the parmentier potatoes, roasted mushroomcherry tomatoes and pea shoots to the side

Spoon the bistro butter over the steak

Enjoy!

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