Seared Beef & Potato Bake

Get ready to dig your spoon into creamy layers of potato bake, made from onions, potato, homemade bechamél sauce and a golden-baked cheese topping. Joining this flavour party is seared beef and a refreshing salad made with toasted sunflower seeds, plump peas, & green leaves. Hip-hip, hooray for a delicious dinner!

Seared Beef & Potato Bake

with a fresh salad & sunflower seeds

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Tinfoil
  • Paper Towel
  • Butter
  • Seasoning (salt & pepper)
Photo of Seared Beef & Potato Bake
  1. BEGIN WITH THE BECHAMÉL

    Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 20g [40g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.

  2. BAKE THE Potato BAKE

    Lightly grease a small baking dish. Add the Potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden.

  3. SUNNY SEEDS

    Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  4. BRING IT TOGETHER

    Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.

  5. SEAR THE STEAK

    When the Potato bake has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  6. TIME TO DINE!

    Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!

  • Garlic Clove/s - 1

  • Cake Flour - 10ml

  • Low Fat Fresh Milk - 100ml

  • Potato - 200g

  • Onion - 1

  • Cheddar Cheese - 40g

  • Sunflower Seeds - 10g

  • Peas - 40g

  • Salad Leaves - 20g

  • Beef Sirloin - 160g

  1. BEGIN WITH THE BECHAMÉL

    Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 20g [40g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.

  2. BAKE THE Potato BAKE

    Lightly grease a small baking dish. Add the Potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden.

  3. SUNNY SEEDS

    Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  4. BRING IT TOGETHER

    Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.

  5. SEAR THE STEAK

    When the Potato bake has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  6. TIME TO DINE!

    Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!

  • Garlic Clove/s - 2

  • Cake Flour - 20ml

  • Low Fat Fresh Milk - 200ml

  • Potato - 400g

  • Onion - 1

  • Cheddar Cheese - 80g

  • Sunflower Seeds - 20g

  • Peas - 80g

  • Salad Leaves - 40g

  • Beef Sirloin - 320g

  1. BEGIN WITH THE BECHAMÉL

    Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 60g [80g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.

  2. BAKE THE Potato BAKE

    Lightly grease a small baking dish. Add the Potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 40-45 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden.

  3. SUNNY SEEDS

    Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  4. BRING IT TOGETHER

    Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.

  5. SEAR THE STEAK

    When the Potato bake has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  6. TIME TO DINE!

    Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!

  • Garlic Cloves - 3

  • Cake Flour - 30ml

  • Low Fat Fresh Milk - 300ml

  • Potato - 600g

  • Onions - 2

  • Cheddar Cheese - 120g

  • Sunflower Seeds - 30g

  • Peas - 120g

  • Salad Leaves - 60g

  • Beef Sirloin - 480g

  1. BEGIN WITH THE BECHAMÉL

    Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 60g [80g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.

  2. BAKE THE Potato BAKE

    Lightly grease a small baking dish. Add the Potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 40-45 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden.

  3. SUNNY SEEDS

    Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  4. BRING IT TOGETHER

    Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.

  5. SEAR THE STEAK

    When the Potato bake has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  6. TIME TO DINE!

    Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!

  • Garlic Cloves - 4

  • Cake Flour - 40ml

  • Low Fat Fresh Milk - 400ml

  • Potato - 800g

  • Onions - 2

  • Cheddar Cheese - 160g

  • Sunflower Seeds - 40g

  • Peas - 160g

  • Salad Leaves - 80g

  • Beef Sirloin - 640g

Frequently Asked Questions

What is the preparation time for Seared Beef & Potato Bake?

The preparation time for Seared Beef & Potato Bake with a fresh salad & sunflower seeds is between 15 and 35 minutes.

What is the total time required to make Seared Beef & Potato Bake with a fresh salad & sunflower seeds?

The total time required to make Seared Beef & Potato Bake with a fresh salad & sunflower seeds is between 40 and 55 minutes.

How many servings does Seared Beef & Potato Bake provide?

4 servings

What are the main ingredients in Seared Beef & Potato Bake?

Beef Sirloin, Cake Flour, Cheddar Cheese, Garlic Clove/s, Garlic Cloves, Low Fat Fresh Milk, Onion, Onions, Peas, Potato, Salad Leaves, Sunflower Seeds

What is the nutritional information of Seared Beef & Potato Bake?

Calories: 887, Carbs: 68 grams, Fat: grams, Protein: 60.1 grams, Sugar: 17.1 grams, Salt: 360 grams

How do I prepare Seared Beef & Potato Bake?

BEGIN WITH THE BECHAMÉL: Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 20g [40g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season. BAKE THE POTATO BAKE: Lightly grease a small baking dish. Add the potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden. SUNNY SEEDS: Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BRING IT TOGETHER: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined. SEAR THE STEAK: When the potato bake has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. TIME TO DINE!: Plate up the steak slices. Serve with the cheese potato bake and the fresh salad. Time to dine, Chef!

What should be prepared from my kitchen to make Seared Beef & Potato Bake?

Beef Sirloin, Cake Flour, Cheddar Cheese, Garlic Clove/s, Garlic Cloves, Low Fat Fresh Milk, Onion, Onions, Peas, Potato, Salad Leaves, Sunflower Seeds

How many calories does Seared Beef & Potato Bake have?

887 calories

How much fat content does Seared Beef & Potato Bake have?

grams

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