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!
The quantities provided above are averages only.
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
Ingredients
1
Baby Potatoes
Garlic
1
Button Mushrooms
1
Cos Lettuce
1
Cherry Tomatoes
1
Lemon
2
rosemary
1
Slivered Almonds
(Contains Almond; )
1
Cream
(Contains Milk; )
1
Grated Parmesan Cheese
(Contains Milk; )
1
Truffle Oil
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• 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.
• 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.
• 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.
• 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!
• In a large bowl, combine cos lettuce, cherry tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• 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.