HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFillet Steak, Creamy Bacon Mushroom Sauce & Golden Fries
Fillet Steak, Creamy Bacon-Mushroom Sauce & Golden Fries

Fillet Steak, Creamy Bacon-Mushroom Sauce & Golden Fries

with Spiced Apple & Pear Crumble for Dessert

Father's Day Special
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Show Dad the love this Father’s Day by surprising him with a sublime two-course meal. Dish up tender beef fillet with a delicious mushroom-bacon sauce, plus golden fries and veggies. Then, for dessert, whip up our heavenly apple and pear crumble.

Allergens:Tree NutsMilkGlutenSulphites

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 bunch


2 clove


1 bunch


1 punnet

button mushrooms

1 packet

pine nuts

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

1 bag

baby spinach leaves

1 packet

premium fillet steak

1 packet

diced bacon

½ bottle

pure cream


2 unit


2 unit


1 sachet

sweet golden spice blend

1 packet

classic oat mix

(ContainsGluten, SulphitesMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

vanilla custard


Not included in your delivery

olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3920 kJ
Fat62.8 g
of which saturates31.3 g
Carbohydrate36.5 g
of which sugars6.2 g
Dietary Fibre0 g
Protein54.4 g
Cholesterol0 mg
Sodium689 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer. Bake until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the fries are baking, trim and halve the broccolini lengthways. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Thinly slice the button mushrooms.


Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and cook until softened, 3-4 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted, 1-2 minutes. Transfer to a medium bowl and cover to keep warm.


Return the frying pan to a high heat with a drizzle of olive oil. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the steak from the oven and set aside to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!


Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the diced bacon and cook, stirring occasionally, until browned, 4-5 minutes. Stir through 1/2 the parsley, then transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the remaining garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter to the pan and cook, stirring, until browned, 4-5 minutes. Reduce the heat to medium and return the bacon-parsley mixture to the pan with the pure cream (see ingredients list) and any steak resting juices. Stir until well combined and reduced slightly, 4-5 minutes. Season to taste with salt and pepper.


Thinly slice the steak. Add the toasted pine nuts to the bowl with the greens. Season with salt and pepper and toss to combine. Divide the nutty greens, golden fries and fillet steak between plates. Spoon the creamy bacon and mushroom sauce over the steak and garnish with the remaining parsley.