Kale and Herb Roasted Potatoes
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 1


100g potatoes, peeled and cut into dice of 2cm
5g parsley, finely chopped
1 tbsp. extra virgin olive oil
50g kale, sliced
50g red onion, sliced into rings
One garlic clove, finely chopped
150ml beef stock
120–150g into a 3.5cm-thick beef fillet steak
40ml red wine
1 tsp of tomato puree
1 tsp corn flour, dissolved in 1 tbsp. of water


The oven heats up to 220oC / gas 7.
Place the potatoes in a boiling water saucepan, bring them back to boil, and
cook for 4–5 minutes, then drain. Put one teaspoon of oil in a roasting pan
and roast for 35–45 minutes in the hot oven. Switch the potatoes every 10
minutes to ensure cooking is all finished. Remove from the oven when
cooked, sprinkle with the chopped parsley and stir well.
Fry the onion for 5–7 minutes over medium heat in 1 teaspoon of butter until
soft and beautifully caramelized. Hold on warm. Steam the kale then drain for
2–3 minutes. Gently fry the garlic in 1⁄2 teaspoon of oil for 1 minute, until it
is soft but not colored. Attach the kale and fry, until tender, for a further 1–2
minutes. Hold on warm.
Heat a frying pan, which is ovenproof over high heat until it is smoking. Coat
the meat in 1⁄2 teaspoon of oil and fry over medium-high heat in the hot pan,
depending on how you like your meat cooked. If you prefer your meat
medium, it will be easier to sear the meat and then move the pan to a 220oC /
gas seven oven and finish the cooking according to the specified times.
Takeout the meat from the saucepan and put it to rest. To pick up any meat
odor, add the wine to the hot pan. Bubble to halve the juice, with a
concentrated flavor, before syrupy.
Add the puree of the stock and tomato to the steak pan and bring it to boil,
then add the cornflour paste to thicken the sauce and apply it a little at a time
until the perfect consistency has been achieved. Add some of the remained
steak juices and serve with the roasted potatoes, kale, onion rings, and red
wine sauce.


Calories: 569 kcal
Protein: 34.85 g
Fat: 34.97 g
Carbohydrates: 29.24 g