HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBalsamic Glazed Venison Steak & Beetroot Toss For Dinner
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Balsamic-Glazed Venison Steak & Beetroot Toss for Dinner

Balsamic-Glazed Venison Steak & Beetroot Toss for Dinner

with Orange-Infused Dark Chocolate Mousse Pots for Dessert

valentine's special
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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.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:Tree NutsSulphitesMilkSoy

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

beetroot

1

onion

1 bag

baby broccoli

2

potato

2 sprig

rosemary

1 tbs

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

walnuts

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 packet

venison steak

1 bottle

balsamic glaze

(ContainsSulphites)

1 bag

salad leaves

1 packet

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

½

orange

1 packet

dark chocolate chips

(ContainsMilk, SoyMay be presentGluten, Peanuts, Sesame, Tree Nuts)

1 bottle

cream

(ContainsMilk)

Not included in your delivery

olive oil

2 tsp

water

60 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3496 kJ
Fat45.9 g
of which saturates22.5 g
Carbohydrate59.1 g
of which sugars34.5 g
Protein45.9 g
Sodium787 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into thin wedges. Cut the red onion into thick wedges. Place the beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast for 15-20 minutes. Meanwhile, trim the baby broccoli. When the veggies have roasted, remove the tray from the oven, then add the baby broccoli with a drizzle of olive oil. Toss to combine, then roast until tender, a further 5-10 minutes.

2

While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return the potato to the saucepan. Cover to keep warm.

3

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. Pour the walnut caramel over 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.

4

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Season the venison steak. When the oil is hot, cook the venison for 1-2 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 1/3 the butter on top. Cover to rest and keep warm.

TIP: The heat from the steak will melt the butter and glaze to make a sauce.

5

While the venison is resting, add the milk, salt and remaining butter to the potato. Mash until smooth. Set aside. Add the rocket leaves to the roasted veggies, then crumble over the cheese. Gently, toss to combine.

6

Roughly chop the rosemary-candied walnuts. Slice the balsamic-glazed venison steak. Divide the mash, roast veggie toss and steak between plates. Spoon any remaining balsamic glaze over the steak. Sprinkle with the candied walnuts to serve.