Beef Fillet Steak & Bourguignon Mushroom Sauce
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Beef Fillet Steak & Bourguignon Mushroom Sauce

Beef Fillet Steak & Bourguignon Mushroom Sauce

with Herby Potato Puree & Green Beans

Bring a taste of Parisian cuisine right into your home with this mouthwatering meal. Perfectly seared steak, a silky potato puree and bright green beans are a great start, but the real star here is the mushroom sauce, inspired by the French classic: Beef Bourguinon. This tomato-based sauce has tinder mushrooms and onions, and a hit of flavour from the red wine jus. Bon Appetit!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Milk

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 Time45 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

2

potato

1

carrot

1 packet

green beans

1 packet

button mushrooms

½

Onion

1 packet

parsley

2 clove

garlic

1 packet

Premium Fillet Steak

1 sachet

Herb & Mushroom Seasoning

1 packet

tomato paste

1 packet

Red Wine Jus

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

1 tsp

brown sugar

½ cup

water

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Nutrition Values

Energy (kJ)2251 kJ
Calories538 kcal
Fat16.9 g
of which saturates5.3 g
Carbohydrate55.3 g
of which sugars26.1 g
Dietary Fibre13.2 g
Protein42.7 g
Sodium905 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Lid
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water for 6-7 minutes.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2
2

• Meanwhile, slice carrot into half-moons. Trim green beans. Slice button mushrooms. Roughly chop onion (see ingredients). Finely chop parsley and garlic. • Place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. • In a medium bowl, combine beef, herb & mushroom seasoning and a drizzle of olive oil.

3
3

• Place a colander or steamer basket on top of potatoes and add carrot and green beans. • Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, another 7-8 minutes. • Transfer carrot and green beans to separate bowls. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add parsley, the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate and cover to rest.

TIP: If your pan is getting crowded, cook in batches for best results!

5
5

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Add mushrooms and onion, and cook until browned and softened, 8-10 minutes. • Reduce pan to medium, add garlic and tomato paste and cook until fragrant, 1-2 minutes. • Add red wine jus, chicken-style stock powder, carrot, the brown sugar and water, and simmer until slightly reduced, 2-3 minutes.

6
6

• Slice beef. • Divide herby potato puree, green beans and beef fillet steak between plates. • Pour bourguignon mushroom sauce over steak and potato puree to serve. Enjoy!