The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 180g Tenderstem broccoli
- 40g mixed salad leaves
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 4 large potatoes
- 1 shallot
- 2 tbsp apple cider vinegar
- 2 garlic clove
-
2g truffle zest(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 1 handful of fresh basil
- 360g tomatoes (heritage mix)
- 2 x sharing sirloin steak
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 566Kcal |
| 399kJ | 2368kJ | |
| Fat | 3.7g | 22g |
| of which saturates | 0.9g | 5.4g |
| Carbohydrates | 8g | 47g |
| of which sugars | 1.1g | 6.6g |
| Protein | 7.2g | 43g |
| Salt | 0.09g | 0.54g |
| Fibre | 1.2g | 7.3g |
High protein
5 plants
Low sat fat
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!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl & a large frying pan
Golden fries
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into fries
- Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins
Prep the salad
- Meanwhile, cut the tomatoes into 2cm wedges. Thinly slice the shallot
- Add both to the large bowl with the cider vinegar, 1 tbsp oil and a pinch of salt and pepper. Set aside
Roast the broccoli & fry the steaks
- Trim the broccoli. After 15-20 mins, add the broccoli to the potato tray with 1/2 tsp oil and a pinch of salt. Roast for the a final 10 mins, until soft and golden
- Meanwhile, heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks 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 steaks, then leave to rest
Make the truffle sauce
- Finely chop or crush the garlic. Rinse the frying pan and return to medium heat with 1 tsp oil. Once hot, add the garlic and cook for 30 secs, then stir in the 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
Toss & plate up
- Roughly chop the basil, then add to the tomato bowl with the salad leaves. Toss to combine
- Slice the steaks against the grain
- Serve the steaks on plates, with the fries, broccoli and tomato salad alongside. Spoon the truffle sauce over the steaks
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