In this recipe we’re amping up the classic steak frites with a UCOOK twist. Juicy, tender beef fillet is fried to perfection, paired with crispy shoestring fries and topped with a rich, savoury onion gravy. This dish is the perfect combination of classic comfort food & sophisticated cooking.
Beef Fillet & Shoestring Fries
Beef Fillet & Shoestring Fries
with onion gravy & a fresh salad
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 70 minutes
Ingredients:
- Beef
- Beef Stock
- Cornflour
- Free-range Beef Fillet
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Roast Rub
- Onion
- Onions
- Potato
- Radish
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
START THE GRAVY TRAIN
Boil the kettle. Dilute the stock with 150ml of boiling water. Place the Cornflour in a small bowl and gradually mix in 5ml of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced Onion until caramelised, 7-8 minutes (shifting occasionally).
PICKING UP SPEED
When the Onion is caramelised, add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the Cornflour slurry. Lower the heat and reduce until slightly thickened, 6-8 minutes (stirring occasionally). Season with a sweetener. Remove from the heat, cover, and set aside.
MAKE SOME FANCY FRIES
Place a pot or pan over medium-high heat with enough oil to cover the base. Once hot, fry the Potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and toss through the grated cheese, ½ the chopped parsley, and seasoning.
FAB FILLET
Place a pan over high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
FRESH SIDE
In a salad bowl, combine the shredded leaves, the Radish rounds, a drizzle of olive oil, and seasoning.
DIG IN!
Serve up the fillet slices. Pour over the Onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining parsley and there you have it!
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 5ml
Cornflour - 5ml
Onion - 1
Garlic Clove - 1
Potato - 200g
Grated Italian-style Hard Cheese - 15ml
Fresh Parsley - 4g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-fillet/" title="View all our recipes with Free-range Beef Fillet at eCook">Free-range Beef Fillet - 150g
NOMU Roast Rub - 5ml
Salad Leaves - 20g
Radish - 20g
START THE GRAVY TRAIN
Boil the kettle. Dilute the stock with 300ml of boiling water. Place the Cornflour in a small bowl and gradually mix in 8ml of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced Onion until caramelised, 9-10 minutes (shifting occasionally).
PICKING UP SPEED
When the Onion is caramelised, add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the Cornflour slurry. Lower the heat and reduce until slightly thickened, 6-8 minutes (stirring occasionally). Season with a sweetener. Remove from the heat, cover, and set aside.
MAKE SOME FANCY FRIES
Place a pot or pan over medium-high heat with enough oil to cover the base. Once hot, fry the Potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and toss through the grated cheese, ½ the chopped parsley, and seasoning.
FAB FILLET
Place a pan over high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
FRESH SIDE
In a salad bowl, combine the shredded leaves, the Radish rounds, a drizzle of olive oil, and seasoning.
DIG IN!
Serve up the fillet slices. Pour over the Onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining parsley and there you have it!
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 10ml
Cornflour - 10ml
Onion - 1
Garlic Clove - 1
Potato - 400g
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 8g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-fillet/" title="View all our recipes with Free-range Beef Fillet at eCook">Free-range Beef Fillet - 300g
NOMU Roast Rub - 10ml
Salad Leaves - 40g
Radish - 40g
START THE GRAVY TRAIN
Boil the kettle. Dilute the stock with 450ml of boiling water. Place the Cornflour in a small bowl and gradually mix in 10ml of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally).
PICKING UP SPEED
When the Onion is caramelised, add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the Cornflour slurry. Lower the heat and reduce until slightly thickened, 8-10 minutes (stirring occasionally). Season with a sweetener. Remove from the heat, cover, and set aside.
MAKE SOME FANCY FRIES
Place a pot or pan over medium-high heat with enough oil to cover the base. Once hot, fry the Potato matchsticks until golden and crispy, 7-10 minutes. You may need to do this step in batches. Drain on paper towel and toss through the grated cheese, ½ the chopped parsley, and seasoning.
FAB FILLET
Place a pan over high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
FRESH SIDE
In a salad bowl, combine the shredded leaves, the Radish rounds, a drizzle of olive oil, and seasoning.
DIG IN!
Serve up the fillet slices. Pour over the Onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining parsley and there you have it!
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 15ml
Cornflour - 15ml
Onions - 2
Garlic Cloves - 2
Potato - 600g
Grated Italian-style Hard Cheese - 45ml
Fresh Parsley - 12g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-fillet/" title="View all our recipes with Free-range Beef Fillet at eCook">Free-range Beef Fillet - 450g
NOMU Roast Rub - 15ml
Salad Leaves - 60g
Radish - 60g
START THE GRAVY TRAIN
Boil the kettle. Dilute the stock with 600ml of boiling water. Place the Cornflour in a small bowl and gradually mix in 15ml of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally).
PICKING UP SPEED
When the Onion is caramelised, add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the Cornflour slurry. Lower the heat and reduce until slightly thickened, 8-10 minutes (stirring occasionally). Season with a sweetener. Remove from the heat, cover, and set aside.
MAKE SOME FANCY FRIES
Place a pot or pan over medium-high heat with enough oil to cover the base. Once hot, fry the Potato matchsticks until golden and crispy, 7-10 minutes. You may need to do this step in batches. Drain on paper towel and toss through the grated cheese, ½ the chopped parsley, and seasoning.
FAB FILLET
Place a pan over high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
FRESH SIDE
In a salad bowl, combine the shredded leaves, the Radish rounds, a drizzle of olive oil, and seasoning.
DIG IN!
Serve up the fillet slices. Pour over the Onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining parsley and there you have it!
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 20ml
Cornflour - 20ml
Onions - 2
Garlic Cloves - 2
Potato - 800g
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 15g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-fillet/" title="View all our recipes with Free-range Beef Fillet at eCook">Free-range Beef Fillet - 600g
NOMU Roast Rub - 20ml
Salad Leaves - 80g
Radish - 80g
Frequently Asked Questions
What is the preparation time for Beef Fillet & Shoestring Fries?
The preparation time for Beef Fillet & Shoestring Fries with onion gravy & a fresh salad is between 30 and 50 minutes.
What is the total time required to make Beef Fillet & Shoestring Fries with onion gravy & a fresh salad?
The total time required to make Beef Fillet & Shoestring Fries with onion gravy & a fresh salad is between 45 and 70 minutes.
How many servings does Beef Fillet & Shoestring Fries provide?
4 servings
What are the main ingredients in Beef Fillet & Shoestring Fries?
Beef, Beef Stock, Cornflour, Free-range Beef Fillet, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Roast Rub, Onion, Onions, Potato, Radish, Salad Leaves
What is the nutritional information of Beef Fillet & Shoestring Fries?
Calories: 576, Carbs: 51 grams, Fat: grams, Protein: 43.5 grams, Sugar: 6.4 grams, Salt: 477 grams
How do I prepare Beef Fillet & Shoestring Fries?
PICKING UP SPEED: When the onion is caramelised, add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the cornflour slurry. Lower the heat and reduce until slightly thickened, 6-8 minutes (stirring occasionally). Season with a sweetener. Remove from the heat, cover, and set aside. MAKE SOME FANCY FRIES: Place a pot or pan over medium-high heat with enough oil to cover the base. Once hot, fry the potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and toss through the grated cheese, ½ the chopped parsley, and seasoning. FAB FILLET: Place a pan over high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning. FRESH SIDE: In a salad bowl, combine the shredded leaves, the radish rounds, a drizzle of olive oil, and seasoning. DIG IN!: Serve up the fillet slices. Pour over the onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining parsley and there you have it! START THE GRAVY TRAIN: Boil the kettle. Dilute the stock with 300ml of boiling water. Place the cornflour in a small bowl and gradually mix in 8ml of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until caramelised, 9-10 minutes (shifting occasionally).
What should be prepared from my kitchen to make Beef Fillet & Shoestring Fries?
Beef, Beef Stock, Cornflour, Free-range Beef Fillet, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Roast Rub, Onion, Onions, Potato, Radish, Salad Leaves
How many calories does Beef Fillet & Shoestring Fries have?
576 calories
How much fat content does Beef Fillet & Shoestring Fries have?
grams
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