Steak Frites & Café de Paris Sauce
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Steak Frites & Café de Paris Sauce

Steak Frites & Café de Paris Sauce

with Garlicky Green Bean Salad

Step into the heart of France with this classic - steak frites! Tender beef rump is accompanied by hand-cut fries, with a deeply flavourful creamy sauce to dip in to. This dish promises an unforgettable rendezvous with the flavours of Paris, right on your plate.

Allergens:
Milk
Sulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Potato

½

Onion

3 clove

Garlic

1 packet

Green beans

1 packet

Cherry Tomatoes

1 packet

Cream

(Contains Milk; )

½ packet

Dijon Mustard

(Contains Sulphites; )

1 packet

Worcestershire Sauce

1 packet

Beef Rump

½ sachet

Curry Powder

1 packet

Mixed Salad Leaves

1 packet

parsley

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)3684 kJ
Fat58.2 g
of which saturates34.5 g
Carbohydrate47.6 g
of which sugars25.3 g
Dietary Fibre9.2 g
Protein42.1 g
Sodium337 mg
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

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until just tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, thinly slice onion (see ingredients). Finely chop garlic. Trim and halve green beans. Halve cherry tomatoes. • In a medium bowl, combine cream, Dijon mustard (see ingredients) and Worcestershire sauce. Set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 3-4 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer garlic beans to a large bowl and set aside.

4
4

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

5
5

• While the beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 4-5 minutes. • Add remaining garlic and curry powder(see ingredients) and cook, until fragrant, 1 minute. • Add mustard cream mixture to the pan and simmer until thickened and slightly reduced, 1-2 minutes. Season with salt and pepper.

6
6

• To the bowl with the beans, add cherry tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Toss to combine and season to taste. • Slice beef rump and bring to the table with potato frites, garlicky green bean salad and café de Paris sauce. Tear over parsley to serve. Enjoy!