Steak met rozemarijn en kaasfonduedip

Proef de Alpen

met klassieke dipgroenten: krieltjes, broccoli, radijsjes en meer

30 min

Moeilijkheid: 1/3

Europese

Allergens

Noten

Kan sporen van allergenen bevatten

Tarwe

Rogge

Mosterd

Soja

Gluten

Melk (inclusief lactose)

Sesamzaad

Utensils

Bakplaat met bakpapier

Koekenpan

Kom

Kleine kom

Tags

Classic-plates

Classic-euro-dishes

Nutri-Score C

World-flavors

Winter-ski

Ingrediënten

Geraspte cheddar

25 gram

Geraspte Goudse kaas

25 gram

Knoflookteen

1 stuk(s)

Steak

1 stuk(s)

Verse rozemarijn

0.5 takje(s)

Radijs

0.5 bosje(s)

Paprikapoeder

1.5 tl

Krieltjes

200 gram

Broccoli

125 gram

Kastanjechampignons

65 gram

Nootmuskaat

1 snufje

Witte ciabatta

0.5 stuk(s)

Kookroom

75 gram

[Plantaardige] roomboter

1 el

Wittewijnazijn

1 el

Olijfolie

1 el

Suiker

0.5 el

Maiszetmeel [of bloem]

0.25 el

Preparation

Take the steak out of the fridge and allow it to reach room temperature.
Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan.
Cut the head of the broccoli into florets and dice the stem, then parboil for 1 - 2 minutes. Drain and set aside.
Dice the bread roll and transfer to a parchment-lined baking sheet.

Wash the baby potatoes and cut them in half, or any larger ones into quarters.
Transfer to a parchment-lined baking sheet, then drizzle with olive oil and scatter over the paprika.
Season with salt and pepper, then toss well to coat. Roast in the oven for 4 - 5 minutes.
Add the broccoli and roast everything for 12 -15 minutes.

Quarter the radishes and transfer to a bowl.
Add the sugar and half of the white wine vinegar, then mix well to combine and set aside.
Quarter the mushrooms and crush or mince the garlic.
Melt a knob of butter in a frying pan over medium-high heat. Fry the mushrooms with half of the garlic for 4 - 6 minutes. Season to taste with salt and pepper.

Melt a knob of butter in another frying pan over medium-high heat. Fry the steak with the rosemary for 1 - 3 minutes per side.
Remove from the pan and season with pepper, then allow to rest under aluminum foil.
Bake the croutons in the oven for 3 - 4 minutes.
In a small bowl, combine the cornstarch with 0.5 tbsp water per person.

Heat a drizzle of olive oil in a fondue pan or large pot over medium-high heat.
Fry the rest of the garlic for 1 - 2 minutes, then deglaze with the rest of the white wine vinegar.
Add the cream and bring to a gentle boil, then simmer for 2 - 4 minutes.
Stir in the cheeses and the nutmeg, then allow the cheese to melt.

Add the cornstarch slurry and simmer for 1 - 2 minutes over a very low heat, stirring continuously. Season to taste with salt and pepper.
Cut the steak into thin strips.
Serve the cheese fondue at the table.
Serve the steak, the broccoli, the mushrooms, the potatoes, the croutons and the radishes separately alongside.

Nutrition per serving

4282

Energie (kJ)

1023

kcal

Energie (kcal)

56.1

Vetten

waarvan verzadigd

71.6

Koolhydraten

14.1