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Parsley & Garlic Beef Bistro

Parsley & Garlic Beef Bistro

with Spiced Potatoes, Lemony Greens & Hazelnuts

Gourmet
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You don’t have to wait for a special occasion to create this fine-dining dish. We’ve taken the delectable combination of tender beef bistro and parsley-garlic sauce, then added a few special touches - crispy chunks of roasted potato, earthy hazelnuts and creamy goat cheese. Just add a glass of wine and enjoy!

Allergens:Tree NutsMilk

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 Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

slow-cooked beef bistro

2

potato

2 clove

garlic

1 bag

green beans

1 bag

baby broccoli

½

lemon

1 packet

roasted hazelnuts

(ContainsTree Nuts)

1 bag

chives

1 sachet

Aussie spice blend

1 packet

parsley-garlic sauce

(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Milk, Soy)

½ packet

marinated goat cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2905 kJ
Fat39.4 g
of which saturates12.1 g
Carbohydrate42.4 g
of which sugars18 g
Protein39.5 g
Sodium1202 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Add the slow-cooked beef bistro (plus any liquid from the packaging) to a baking dish and cover tightly with foil. Roast the beef for 20 minutes. Remove the foil, then turn the beef and roast, uncovered, until browned and heated through, a further 20 minutes.

2

While the beef is roasting, cut the potato into bite-sized chunks. Finely chop the garlic. Trim the green beans and baby broccoli. Slice the lemon into wedges. Roughly chop the roasted hazelnuts. Finely chop the chives.

3

When the beef has 20 minutes cook time remaining, place the potatoes on a lined oven tray. Sprinkle over the Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. Roast until tender and golden, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

4

When the beef has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans and baby broccoli until tender, 4-5 minutes. Add the garlic and butter and cook until fragrant, 1 minute. Remove the pan from the heat, then add a squeeze of lemon juice. Season to taste. Transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to help speed up the cooking process.

5

Meanwhile, combine the parsley-garlic sauce, 1/2 the chives and a splash of water in a small bowl. Season to taste.

6

Slice the beef bistro. Divide the beef, spiced potatoes, lemony greens between plates. Top the beef with the parsley-garlic sauce. Crumble over the marinated goat cheese (see ingredients). Garnish with the remaining chives and roasted hazelnuts. Serve with any remaining lemon wedges.