Lamb Shortloin & Mushroom Peppercorn Sauce

Name: Lamb Shortloin & Mushroom Peppercorn Sauce with Currant-Bacon Brussels Sprouts & Mash
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; Beef Eye Fillet Steak; 1 packet Brussels Sprouts; 1 packet Currants; 1 packet Button Mushrooms; 100 g Diced Bacon; 1 packet Peppercorn Sauce; 2 packet Potato

with Currant-Bacon Brussels Sprouts & Mash

Get up to $175 off

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Beef Eye Fillet Steak

1 packet

Brussels Sprouts

1 packet

Currants

1 packet

Button Mushrooms

100 g

Diced Bacon

1 packet

Peppercorn Sauce

2 packet

Potato

Nutrition Values

Calories458 kcal

Energy (kJ)1920 kJ

Fat18.7 g

of which saturates6.3 g

Carbohydrate23.8 g

of which sugars12.7 g

Dietary Fibre6.2 g

Protein46.7 g

Cholesterol99 mg

Sodium801 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Halve Brussels sprouts. Place Brussels sprouts and diced bacon on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down and roast until tender, 15-18 minutes. When the sprouts are done, add currants to the oven tray and toss to combine. TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• Meanwhile, bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the potato is cooking, thinly slice button mushrooms. • In a medium bowl, combine lamb shortloin, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

• While the lamb is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Add mushrooms and cook until browned and softened, 8-10 minutes. Add peppercorn sauce and a splash of water to the pan and stir until heated, 1-2 minutes.

• Slice the lamb shortloin. • Divide mash, lamb and currant-bacon Brussels sprouts between plates. Pour over mushroom peppercorn sauce to serve. Enjoy!