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
- 1 handful of fresh rosemary
-
1 chicken stock cube (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)
- 4 large potatoes
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 Denver steaks
- 3 shallot
- 3 carrot
- 3 garlic clove
- 100g kale
- 1 tbsp cornflour
Allergens
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 592Kcal |
| 426kJ | 2478kJ | |
| Fat | 3.7g | 22g |
| of which saturates | 1.0g | 5.6g |
| Carbohydrates | 10g | 56g |
| of which sugars | 2.4g | 14g |
| Protein | 7.3g | 42g |
| Salt | 0.3g | 1.8g |
| Fibre | 1.4g | 8.0g |
Prep in 10
High protein
New
Low sat fat
Denver Steak with Fondant Potato Tomato Gravy
Valentines
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil the kettle. Peel the potato and cut widthways into 3 discs. Thinly slice two of the garlic cloves, crush or finely chop the other. Peel the shallots, halve lengthways. Finely slice one and set the others aside. Heat 1 tbsp oil in an oven-proof frying pan on medium-high heat. Add the sliced garlic, shallot and potatoes to the pan and cook for 3-4 mins on each side, until golden.
- Dissolve the stock cube in a jug with 500ml boiling water. Once golden, pour the stock into the pan and add three-quarters of the rosemary. Bring to the boil, then transfer the pan to the oven. Cook for 25-30 mins, until the potatoes are soft.
- In the meantime, heat 1 tsp oil in a frying pan on medium heat. Cook the remaining shallots, cut-side down, for 5-6 mins, until blackened and transfer to a lined baking tray. Cut the carrots on an angle into 2cm thick discs. Add to the tray, drizzle with 1 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Return the empty pan with 1 tbsp oil to a medium-high heat. Heat a frying pan with 1 tsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done). Leave to rest then slice against the grain. Cover to keep warm.
- Return the pan with 1 tsp oil to a medium-high heat. Add the kale and garlic and cook for 1-2 mins. Add 1 tbsp water and steam for 2-3 mins, until soft.
- Finally, dissolve the cornflour in a jug with 50ml cold water. Finely chop the remaining rosemary. Mix in the tomato paste, rosemary, then add another 150ml water. Once cooked, carefully remove the potatoes and rosemary sprigs from the pan. Stir the cornflour mix into the stock, bring to the boil over a medium-high heat and bubble for 1-2 mins until thickened slightly.
- To serve, lay the steaks on plates with the roasted veg and garlicky kale. Drizzle the gravy all over the top.
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