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.
Sharing Ribeye Steak, Fondant Potatoes & Tomato Gravy
For that extra special treat, say hello to flavourful grass-fed British beef ribeye steak - to share. Cooked just to your liking and paired with crispy fondant potatoes. A rich sundried tomato gravy on the side. Roasted carrots and kale to pack in the vitamins.
Prep in 10
High protein
Serving size
Ingredients
- 2 shallot
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tsp cornflour (use half)
- 225g Ribeye Steak (Non Aged Ribeye cut from the wing rib end of the loin)
- 2 carrot
- 2 garlic clove
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g sliced kale (use half)
- 2 large potatoes
- 1 handful of fresh rosemary (use a quarter)
Nutritional Information
Calories: 1226
Protein: 57g
Carbs: 115g
Fat: 60g
Ingredients
- 2 shallot
- 2 garlic clove
- 2 tsp cornflour
- 2 carrot
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh rosemary (use half)
- 80g sliced kale
- 2 large potatoes
- 400g ribeye steak (Non Aged Ribeye cut from the wing rib end of the loin)
Nutritional Information
Calories: 890
Protein: 44g
Carbs: 61g
Fat: 52g
Sharing Ribeye Steak, Fondant Potatoes & Tomato Gravy
For that extra special treat, say hello to flavourful grass-fed British beef ribeye steak - to share. Cooked just to your liking and paired with crispy fondant potatoes. A rich sundried tomato gravy on the side. Roasted carrots and kale to pack in the vitamins.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Peel the potatoes and cut into 3 discs. Thinly slice 1 garlic clove, then finely chop or crush the other. Thinly slice 1 shallot. Heat a medium ovenproof frying pan with 2 tsp oil on medium-high heat. Add the sliced garlic, shallot and potatoes and cook for 6-8 mins, turning frequently, until golden.
- Dissolve half the stock cube in a jug with 300ml hot water (150ml for 1 person). Add the stock and half the rosemary to the potatoes. Bring to a boil, then transfer to the oven. Bake for 25-30 mins, until soft.
- Halve the remaining shallot lengthways. Heat another frying pan with 1/2 tsp oil on medium heat. Add the shallot, face down, and cook for 5-6 mins, until golden brown. Cut the carrots diagonally into 2cm thick discs (peel optional). Transfer the shallot and carrots to a lined baking tray, season generously and toss with 1/2 tsp oil. Roast for 20-25 mins, until soft and golden.
- Reheat the pan with 1/2 tsp oil on medium-high heat. Season the steak and cook (as a guide: cook for 2-3 mins per side for medium, or 3-4 mins for medium-well). Transfer to a plate and leave to rest then thinly slice against the grain.
- Reheat the steak pan with 1 tsp oil to medium-high heat. Add the kale and remaining garlic and cook for 1-2 mins. Add a splash of water and steam for 2-3 mins, until soft. Dissolve the cornflour in a jug with 50ml cold water, then add the tomato paste and 100ml water (50ml for 1 person).
- Once cooked, carefully remove the potato pan from the oven. Discard the rosemary stalks and transfer the cooked potatoes to a plate (keep warm). Make the gravy; reheat the potato pan on medium-high heat. Add the cornflour mix to the leftover stock and boil for 1-2 mins, until thickened.
- Serve the steak with the potatoes, roasted veg and kale. Drizzle over the gravy.
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