Ingredients
- onion 1, sliced
- oil
- garlic 2 cloves, crushed
- kale 6 stems, stalks stripped out and roughly chopped
- chard 6 stems, stalks stripped out and roughly chopped
- brussels sprouts 6, trimmed and sliced
- chicken stock 2 tbsp
- fillet steak 1 large or 2 small
- cracked black pepper 1 tsp
- Dijon mustard 1 tsp
- anchovies 2, finely chopped
- red wine vinegar 2 tsp
Method
-
Step 1
Fry the onion in a little oil until tender, about 8 minutes. Add the garlic and fry for a minute, then add the greens and stock and put a lid on for 5 minutes. Meanwhile, rub the steak with a little oil and press the black pepper it. Season with salt. Cook in a very hot pan for 2 minutes on one side and 3 minutes on the other. Rest for 5 minutes. Check the greens are tender, and season, then stir in the mustard, anchovies and vinegar. Slice the steak and serve with any juices and the greens.
Nutritional Information
- Kcals 405
- Fat 13.6g
- Saturates 4g
- Carbs 28.4g
- Fibre 6.2g
- Protein 39g
- Salt 1.8g
