Dijon Steak & Parmesan-Mushroom Potatoes
with Peppercorn Sauce & Nutty Sautéed Greens
When the 'steaks' are high... you can’t go past an eye fillet! The accompanying peppercorn sauce and cheesy potatoes are the perfect companions for this flavoursome beef and with things looking this good, it’s time to set the dinner table, light a candle and pour a glass of your finest beverage. Bon appetit!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
baby broccoli
1
cavolo nero kale
1
roasted hazelnuts
(Contains: Tree Nuts; )
1
button mushrooms
1
Brown Onion
1
herbs
1
Garlic & Herb Seasoning
1
Premium Fillet Steak
1
beef-style stock powder
1
Peppercorn Sauce
(Contains: Milk, Soy; )
1
lemon
Not included in your delivery
olive oil
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, trim baby broccoli. Roughly chop cavolo nero kale and roasted hazelnuts. Thinly slice button mushrooms. Finely chop garlic and brown onion (see ingredients). Pick thyme leaves. • In a medium bowl, combine Dijon mustard and a drizzle of olive oil, then season with salt and pepper. • Add premium fillet steak and turn to coat. Set aside.
• Heat a medium frying pan over medium-high heat with a drizzle of olive oil. Cook onion and mushroom, stirring occasionally, until softened, 4-5 minutes. • Add garlic, thyme and the butter and cook until fragrant, 1 minute. Season to taste, then transfer to a large bowl.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add kale and cook until wilted, 1-2 minutes. Season. • Transfer to a plate, cover to keep warm and set aside.
• See Top Steak Tips (below) for extra info! • Return the large frying pan to high heat with a drizzle of olive oil, if needed. When oil is hot, cook steak for 3-5 minutes on each side for medium or until cooked to your liking. • Using tongs, sear the fat for 30 seconds or until golden. • Transfer to a plate and leave to rest for 5 minutes.
• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef-style stock powder, peppercorn sauce and any steak resting juices. Stir to combine and simmer until thickened slightly, 1-2 minutes.
• Transfer roasted potatoes to the bowl of mushrooms and toss to combine. • Sprinkle over grated Parmesan cheese. Slice lemon into wedges. Slice Dijon steak. • Bring everything to the table to serve. Help yourself to Dijon steak, Parmesan and mushroom-roasted potatoes and greens. • Pour peppercorn sauce over steak. • Sprinkle hazelnuts over sautéed greens. Serve with lemon wedges. Enjoy!
