Striploin Steak and Fennel-Apple-Walnut Salad

Steakhouse Special

Very High Fibre

New

with Creamy Caramelized Onion Gravy and Smashed Potatoes

35 min

Difficulty: 2/3

Ingredients: Yellow potato • Striploin steak • Fennel • Gala apple • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Walnuts • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • All-purpose flour (wheat) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Soy

Wheat

Crustaceans

Milk

Walnuts

Sulphites

Triticale

Gluten

Mustard

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Classic-plates

New

Speciality

Ingredients

Striploin Steak

370 g

Garlic Salt

4 g

Yellow Potato

400 g

Yellow Onion

1 unit(s)

Cream

56 mL

All-Purpose Flour

1 tbsp

Beef Broth Concentrate

1 unit(s)

White Wine Vinegar

1 tbsp

Fennel

0.5 unit(s)

Gala Apple

0.5 unit(s)

Chives

7 g

Walnuts, chopped

28 g

Sugar

0.5 tsp

Pepper

0.25 tsp

Salt

0.25 tsp

Oil

1.5 tbsp

Butter

4 tbsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Remove any brown spots from potatoes. Cut potatoes into 1-inch pieces.
Thinly slice chives.
Peel, then cut onion into 1/8-inch slices.
Halve fennel through the root, then remove tough outer layer. Using a peeler, shave half the fennel into thin strips along the grain, avoiding the root (whole fennel for 4 servings).
Core, then thinly slice half the apple (whole apple for 4 servings).

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium-high. Simmer for 10-12 min, uncovered, until fork-tender.
Drain and return potatoes to the same pot, off heat.
Roughly mash half the cream and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
Season with salt or garlic salt and pepper, to taste.

Meanwhile, heat a large non-stick pan over medium-high.
While the pan heats, add vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
Add fennel and apples to the bowl, then toss to combine.
When the pan is hot, add walnuts to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on walnuts so they don't burn!)
Transfer walnuts to the bowl with fennel and apples.

Meanwhile, pat steaks dry with paper towels, then season with pepper and 1/2 tsp (1 tsp) garlic salt.
When walnuts are done, return the same pan to medium-high.
Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add steaks. Sear 1-2 min per side, until golden.
Remove from heat, then transfer steaks to an unlined baking sheet.
Roast in the top of the oven for 6-8 min, until cooked to desired doneness.**
When steaks are done, transfer to a clean cutting board to rest for 3-5 min.

Return the same pan to medium.
Add 1 tbsp (2 tbsp) butter, then onions. Cook 3-4 min, stirring occasionally, until golden-brown. Season with salt and pepper.
Sprinkle flour over onions, then stir 30 sec, to coat.
Gradually stir in 3/4 cup (1 1/2 cups) water and broth concentrate until combined. Bring to a simmer.
Once simmering, add remaining cream. Simmer 2-3 min, stirring often, until gravy thickens slightly.
Add any steak juices from the baking sheet to gravy. Season with salt or any remaining garlic salt and pepper.
Remove the pan from heat.