Seared British Denver Steak with Lemon Pesto Veg & Hazelnuts

Serving size

1 person 2 people 4 people

Ingredients

40g mixed salad leaves
80g mangetout
110g baby tomatoes
20g hazelnuts (Nuts)
4 radish
1 unwaxed lemon
1 tbsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
25g honey (use half)
1 tbsp green pesto

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
2 Denver steaks
6 baby potatoes
1 carrot

Allergens

Contains: Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	580Kcal
	392kJ	2428kJ
Fat	4.1g	25g
of which saturates	0.8g	5.0g
Carbohydrates	7g	46g
of which sugars	2.9g	18g
Protein	7.0g	44g
Salt	0.15g	0.91g
Fibre	1.4g	8.6g

Ingredients

40g mixed salad leaves
20g hazelnuts (use half) (Nuts)
4 radish
1 unwaxed lemon (use half)
1 Denver steak
110g baby tomatoes (use half)
1 tbsp Dijon mustard (use a quarter) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 tbsp green pesto (use half)

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
1 carrot (use half)
6 baby potatoes
25g honey (use a quarter)
80g mangetout (use half)

Allergens

Contains: Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	705Kcal
	354kJ	2949kJ
Fat	3.1g	26g
of which saturates	0.6g	5.1g
Carbohydrates	8g	71g
of which sugars	2.5g	21g
Protein	5.6g	47g
Salt	0.13g	1.0g
Fibre	1.4g	11g

Back

High protein 8 plants Low sat fat

Seared British Denver Steak with Lemon Pesto Veg & Hazelnuts

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Beef

We've paired succulent British seared steak with some of your favourites. A medley of spring vegetables including sweet baby carrots, crisp mangetout and bright pink radishes. A vibrant dressing of pesto, lemon and mustard bring everything together. Don't forget the chopped hazelnuts for crunch.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan & a small bowl

Roast the veg

Remove the steaks from the fridge and allow to come to room temperature
Halve the potatoes lengthways. Cut the carrot into 1cm thick discs (peel optional)
Transfer the prepped veg to the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper. Roast for 20-25 mins

Make the dressing

Meanwhile, in the small bowl, mix the pesto, the half pack of honey, the half pack of mustard and the juice from the lemon (or to taste). Season with salt and pepper, then set aside
Trim and thinly slice the radishes. Roughly chop the hazelnuts

Get sizzlin'

Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium rare, or 3-4 mins for medium-well). Quickly sear the edges of the steaks, then remove from the pan and leave to rest

Last bits

After 20-25 mins, add the whole tomatoes and mangetout to the tray and roast for a further 6-8 mins, until all the veg is soft and golden
When everything's ready, add the radish, salad leaves and half the dressing to the tray with the roasted veg and toss to coat

Plate up

Slice the steaks against the grain
Share the veg between plates, topped with the sliced steaks. Drizzle over the remaining dressing and garnish with the chopped hazelnuts