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Transform mid-week meals into delicious dishes with GLAD’s range of products. With a few smart tips and techniques, you’ll not only serve your family tasty meals, but there will also be fewer dirty dishes in the sink!

FILLET STEAK WITH STEAMED VEGETABLES

Serves 4–6

For soft, flavourful bok choy, steam with butter and water in a parcel made with GLAD Bake & Cooking Paper.

— 200g (250ml) dried chickpeas or 1 tin (410g) chickpeas (don’t drain the tinned chickpeas) — 8 bok choy

— 60ml butter, cubed — zest and juice of 2 lemons — 100ml water — olive oil

— 600g beef fillet

— 3 sprigs rosemary, finely chopped

— 2 garlic cloves, finely chopped — 300g brown mushrooms, halved — 45ml white wine vinegar

— 50g grated Parmesan — salt and freshly ground black pepper to taste

1 Submerge the dried chickpeas in water in a medium GLAD Zip Seal Bag (pic 1) and soak for 8 hours. Drain the soaked chickpeas, add to a large pot and cover with water. Over medium-high heat, bring the chickpeas to the boil, lower the heat and simmer for 20–25 minutes, or until soft and cooked. If you’re using tinned chickpeas, skip this step. (Don’t drain the chickpeas – you’ll use the liquid in the pot or tin later).

2 Preheat the oven to 180°C. Cut a 60cm-long strip of GLAD Bake & Cooking Paper. Place the paper on a baking tray – one half of the paper will hang over one end of the tray. Arrange the bok choy in a line on the baking paper, dot with butter and add the lemon juice and zest. Season to taste and sprinkle with the water. Fold the overhanging baking paper over the bok choy, then roll and fold the open sides to form a parcel (pic 2). Bake in the oven for 10 minutes.

3 Heat a large non-stick pan (about 25cm in diameter) over high heat and add a good dash of olive oil. Place the fillet in the pan and season with salt and pepper. Fry for 2–3 minutes per side for medium rare, or for longer if you prefer your meat more well done. Remove the steak from the pan and set aside.

4 In the same pan, add the rosemary, garlic and mushrooms.

Fry for 2–3 minutes, or until the mushrooms are browned. Pour the chickpeas and cooking liquid (or the liquid from the tin) into the pan and add the vinegar. Stir through, bring to the boil and cook for 2–3 minutes. Remove from the heat and stir in the Parmesan. Season to taste with salt and pepper.

5 Add the steak back to the pan and rest in the sauce for 1 minute. 6 To serve, cut the fillet into strips, remove the bok choy from the paper parcels and arrange on top of the steak.