What are the main ingredients in Steakhouse Fillet & Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Steakhouse Fillet & Salad?

Calories: 632, Carbs: 35 grams, Fat: grams, Protein: 47 grams, Sugar: 11 grams, Salt: 555 grams

How do I prepare Steakhouse Fillet & Salad?

BATTER BELIEVE IT: Place the buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency. SEAR-IOUSLY DELICIOUS: Place a pan over high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 4-5 minutes until browned all over, shifting as they colour. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving. PUT A RING ON IT: Place a pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on some paper towel. SIDE PIECE: In a salad bowl, combine the diced cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning. DING, DONG! DINNER IS SERVED: Plate up the onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!

What should be prepared from my kitchen to make Steakhouse Fillet & Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Steakhouse Fillet & Salad

Indulge in our take on a classic combo – fillet steak, a fresh salad, buttermilk-battered onion rings, and fragrant thyme. All the flavours we love are packed into one easy-peasy, restaurant-worthy dish. Close your wallet, turn off the ignition, you’re eating in!

Steakhouse Fillet & Salad

with buttermilk onion rings & fresh thyme

Hands on Time: 15 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Buttermilk
Cucumber
Danish-style Feta
Free-range Beef Fillet
Fresh Thyme
Onion
Onions
Self-raising Flour
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BATTER BELIEVE IT
Place the buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SEAR-IOUSLY DELICIOUS
Place a pan over high heat. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 4-5 minutes until browned all over, shifting as it colours. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving.
PUT A RING ON IT
Place a pot over medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on paper towel.
SIDE PIECE
In a salad bowl, combine the diced cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning.
DING, DONG! DINNER IS SERVED
Plate up the onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!

Buttermilk - 50ml
Self-raising Flour - 40ml
Free-range Beef Fillet - 150g
Fresh Thyme - 4g
Onion - 1
Cucumber - 100g
Tomato - 1
Danish-style Feta - 40g

Download the Recipe

Serves 2

BATTER BELIEVE IT
Place the buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SEAR-IOUSLY DELICIOUS
Place a pan over high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 4-5 minutes until browned all over, shifting as they colour. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving.
PUT A RING ON IT
Place a pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on some paper towel.
SIDE PIECE
In a salad bowl, combine the diced cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning.
DING, DONG! DINNER IS SERVED
Plate up the onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!

Buttermilk - 100ml
Self-raising Flour - 85ml
Free-range Beef Fillet - 300g
Fresh Thyme - 8g
Onion - 1
Cucumber - 200g
Tomato - 1
Danish-style Feta - 80g

Download the Recipe

Serves 3

BATTER BELIEVE IT
Place the buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SEAR-IOUSLY DELICIOUS
Place a pan over high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 5-6 minutes until browned all over, shifting as they colours. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving.
PUT A RING ON IT
Place a large pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. You may need to do this step in batches. Drain on paper towel.
SIDE PIECE
In a salad bowl, combine the diced cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning.
DING, DONG! DINNER IS SERVED
Plate up the onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!

Buttermilk - 150ml
Self-raising Flour - 125ml
Free-range Beef Fillet - 450g
Fresh Thyme - 12g
Onions - 2
Cucumber - 300g
Tomatoes - 2
Danish-style Feta - 120g

Download the Recipe

Serves 4

BATTER BELIEVE IT
Place the buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SEAR-IOUSLY DELICIOUS
Place a pan over high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 5-6 minutes until browned all over, shifting as they colours. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving.
PUT A RING ON IT
Place a large pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. You may need to do this step in batches. Drain on paper towel.
SIDE PIECE
In a salad bowl, combine the diced cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning.
DING, DONG! DINNER IS SERVED
Plate up the onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!