Chilli and fennel steak with crisp potatoes
Nutrition per serving
| Calories | 679 kcal |
| Protein | 55.6 g |
| Carbs | 57.1 g |
| Fats | 27.4 g |
| Saturated Fat | 6.4 g |
| Monounsaturated Fat | 14.9 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 22.2 g |
| Fiber | 6.5 g |
| Sodium | 319 mg |
Ingredients
| Potatoes, red, flesh and skin | |
| Carrots, baby | |
| Honey | |
| Olive Oil | |
| Beef Tenderloin Steak | |
| Red Pepper Flakes (Chili Flakes) | |
| Fennel Seed | |
| Spinach | |
| Yellow Mustard |
1. Prepare saucepan boiling water. Add chopped potato and cook for 5 minutes/ Drain water and set potato to one side.
2. Decrease heat to low. Add baby carrots and honey to saucepan along with 1/2 cup water. Cover saucepan with lid and cook for 5 minutes.
3. Take lid off pan and increase heat to medium to high and cook for 5 minutes so that liquid evaporates and carrots are coated in honey. Replace lid on pan and warm and set to one side.
4. At the same time heat half the olive oil in a large frying pan using medium to high heat. Add waiting cooked potato and stir occasionally for 10–12 minutes so golden.
5. Keep the potato to one side of pan. Trim the steak of fat and add to the pan. Tip few crushed chilli flakes and crushed fennel seeds onto the steak and cook for 3 minutes on each side. Change timing for your own finish. Move the steak and potato to a plate and cover.
6. Heat remaining olive oil in same frying pan and add baby spinach and cook until just wilted.
7. Take spinach out of pan and plate with the steak, potato and carrots. Add mustard to taste.