HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconParsley & Garlic Beef Bistro
Parsley & Garlic Beef Bistro

Parsley & Garlic Beef Bistro

with Spiced Potatoes, Lemony Greens & Hazelnuts

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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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

slow-cooked beef bistro



2 clove


1 bag

green beans

1 bag

baby broccoli



1 packet

roasted hazelnuts

(ContainsTree Nuts)

1 bag


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


Not included in your delivery

olive oil

20 g


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
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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.