Beef Flank & Truffle Mushroom Sauce
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Beef Flank & Truffle Mushroom Sauce

Beef Flank & Truffle Mushroom Sauce

with Parmesan Cos Salad & Garlic Butter Potatoes

Make your holiday dinner merry and bright with a juicy steak dinner! Tender beef meets a rich, velvety mushroom sauce that’s sure to bring some extra cheer. Pair it with a nutty Parmesan salad for a crisp touch and warm, golden potatoes for a holiday feast that’s as comforting as a cozy Christmas night!

Allergens:
Milk
•Almond

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Baby Potatoes

Garlic

1

Button Mushrooms

1

Cos Lettuce

1

Cherry Tomatoes

1

Lemon

1

Rosemary

1

Slivered Almonds

(Contains Almond; )

1

Cream

(Contains Milk; )

1

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

1

olive oil

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3464 kJ
Calories442 kcal
Fat52.9 g
of which saturates25.4 g
Carbohydrate33.2 g
of which sugars8.4 g
Dietary Fibre12.1 g
Protein48.6 g
Sodium270 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.

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. Halve baby potatoes. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts until melted. Season with salt and pepper, then set aside. • Drizzle roasted potatoes with melted garlic butter and bake until golden and crisp, 5 minutes.

2

• Meanwhile, thinly slice button mushrooms. Roughly chop cos lettuce (see ingredients). Halve cherry tomatoes (see ingredients). Slice lemon into wedges. Pick thyme leaves. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef flank steak and toss to combine. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.

4

• Wipe out and return frying pan to a medium-high heat with a drizzle of olive oil. • Cook mushrooms until browned and softened, 6-8 minutes. • Add thyme, cream (see ingredients) and a splash of water and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add a drizzle of truffle oil and season to taste.

TIP: Truffle oil has a strong flavour – add less if desired!

5

• In a large bowl, combine cos lettuce, cherry tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

6

• Cut each steak in half and thinly slice each steak across the grain. • Divide beef flank, cos salad and garlic butter potatoes between plates. • Top salad with grated Parmesan cheese and slivered almonds. Top steak with truffle mushroom sauce. Serve with any remaining lemon wedges. Enjoy!

TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.