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Côte's Steak Frites with Truffle Sauce & Basil Tomato Salad
Simple. Seasonal. French-inspired. Mindful Chef x Côte Brasserie is bringing you a twist on their legendary Steak Frites, starring tender sharing Sirloin steak from British beef. Sizzled ‘till perfect, you’ll pair it with crispy golden fries, roasted tenderstem broccoli and a vibrant tomato salad, made with Isle of Wight heritage tomatoes. The finishing touch: a luscious black truffle sauce, drizzled generously all over. Bon appétit!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 90g Tenderstem broccoli
- 1 sharing sirloin steak
- 2g truffle zest (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 1 shallot
- 2 large potatoes
- 1 garlic clove
- 20g mixed salad leaves
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 180g tomatoes (heritage mix)
- 1 handful of fresh basil
Nutritional Information
Calories: 634
Protein: 43g
Carbs: 48g
Fat: 29g
Ingredients
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 2g truffle zest (use half) (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 1 sirloin steak
- 20g mixed salad leaves (use half)
- 90g Tenderstem broccoli (use half)
- 2 large potatoes
- 1 garlic clove (use half)
- 180g tomatoes (heritage mix) (use half)
- 1 shallot (use half)
- 1 handful of fresh basil (use half)
- 200ml cashew cream (use a quarter) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 816
Protein: 47g
Carbs: 87g
Fat: 29g
Côte's Steak Frites with Truffle Sauce & Basil Tomato Salad
Simple. Seasonal. French-inspired. Mindful Chef x Côte Brasserie is bringing you a twist on their legendary Steak Frites, starring tender sharing Sirloin steak from British beef. Sizzled ‘till perfect, you’ll pair it with crispy golden fries, roasted tenderstem broccoli and a vibrant tomato salad, made with Isle of Wight heritage tomatoes. The finishing touch: a luscious black truffle sauce, drizzled generously all over. Bon appétit!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium bowl & a medium frying pan
Roast the fries
- Remove the steak from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into fries
- Place the fries onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Prep the salad
- Meanwhile, cut the tomatoes into 2cm wedges. Thinly slice the shallot
- Add both to the medium bowl with the cider vinegar, 1 tbsp oil and a pinch of salt and pepper. Toss to combine and set aside
Roast the broccoli & fry the steak
- Trim the broccoli. When the fries have 10 mins remaining, add the broccoli to the tray with 1/2 tsp oil and a pinch of salt. Roast for the remaining time, until tender
- Meanwhile, heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the steak and cook (as a guide: cook for 3-4 mins on each side for medium-rare, or 6-7 mins for well done). Quickly sear the edges of the steak, then remove from the pan and leave to rest
Make the truffle sauce
- Finely chop or crush the garlic
- Rinse the frying pan and return to medium heat with 1/2 tsp oil. Once hot, add the garlic and cook for 30 secs, then stir in the half pack of cashew cream. Season with salt and pepper
- Bring to the boil and simmer for 2-3 mins, then remove from the heat and stir through the truffle zest. Season to taste
Finish & plate up
- Roughly chop the basil, then add to the tomato bowl, along with the salad leaves. Toss to combine
- Slice the steak against the grain
- Share the steak, fries, broccoli and tomato salad between plates. Spoon the truffle sauce over the steak
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