The sticky, sweet tartness of our balsamic glaze really gets the mouth-watering. Drizzled over tender seared venison steak and a side of roasted veggies topped with candied walnuts, this completely luxe dish will make the average dinner feel like a special occasion. For an added slice of heaven, scoop up some dark chocolate mousse pots for dessert!
Unfortunately, this week's broccolini was in short supply, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
walnuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
dark chocolate chunks(ContainsSoyMay be presentMilk)
butter (for the sauce)(ContainsMilk)
butter (for the mash)(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) into 1cm wedges. Cut the red onion into 2cm wedges. Cut the broccoli into small florets, then roughly chop the stalk. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan.
While the potato is cooking, roughly chop the rosemary. Heat a large frying pan over a medium heat. Cook the brown sugar, water and rosemary until melted and bubbling. Add the walnuts and cook, stirring, until the caramel has thickened, 2-3 minutes. Spread out on a sheet of baking paper and season with salt. Set aside to cool. TIP: Cooking the caramel fully will ensure the coating is crunchy and not chewy.
See Top Steak Tips (below) for extra info! Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Season the venison steak with salt and pepper. When the oil is hot, cook the venison for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. Transfer to a plate. Drizzle the balsamic glaze over the steak and place the butter (for the sauce) on top. Cover to rest and keep warm. TIP: The heat from the steak will melt the butter and glaze to make a sauce.
Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
While the venison is resting, add the milk, the salt and butter (for the mash) to the potato. Mash with a potato masher or fork until smooth. Set aside. Add the rocket leaves to the tray of roasted veggies and crumble over the goat cheese. Toss gently to combine.
Roughly chop the candied walnuts. Slice the balsamic-glazed venison steak. Divide the mash, beetroot and goat cheese toss and venison steak between plates. Spoon any remaining balsamic glaze over the steak. Garnish with the rosemary- candied walnuts.