Peppercorn Steak & Creamy Mushroom Sauce

Name: Peppercorn Steak & Creamy Mushroom Sauce with Parmesan Parsley Mash & Lemon Green Beans
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet parsley; 2 potato; 40 g butter; 2 tbs milk; 1 packet Grated Parmesan Cheese; 1 packet button mushrooms; 1 packet green beans; ½ lemon; ½ tsp pepper; 1 packet Beef Rump; ½ packet cream; 1 sachet Chicken-Style Stock Powder

with Parmesan Parsley Mash & Lemon Green Beans

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Tender perfection, roasted and flavourful, that’s how people will describe this dinner once they’re done licking the plates. Peppered beef steak is only the beginning with its warming magic, paired with a mushroom sauce and a fluffy cheesy parsley mash for a shot of flavour. Tonight’s dinner will have the aftertaste of satisfaction.

Tags:

Kid Friendly

Allergens:

Milk

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

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

1 packet

parsley

potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

button mushrooms

1 packet

green beans

lemon

1 packet

Beef Rump

½ packet

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

½ tsp

pepper

Nutrition Values

Energy (kJ)4409 kJ

Calories1054 kcal

Fat75 g

of which saturates48.2 g

Carbohydrate40 g

of which sugars33.2 g

Dietary Fibre10.4 g

Protein49.5 g

Sodium775 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• See ‘Top Steak Tips’ (bottom left)! • Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Roughly chop parsley. Peel potato and cut into large chunks. Cook in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to pan. Add the butter, milk and grated Parmesan cheese to the potato. Mash until smooth. • Add parsley and stir to combine. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the potatoes are cooking, thinly slice button mushrooms. Trim green beans. Zest lemon and slice into wedges. • SPICY! Peppercorns can be spicy, use less if you’re sensitive to heat! Place the pepper in a shallow dish. Dip each side of the beefrump in the pepper, pressing to coat. Season with salt.

Little cooks: Under adult supervision, older kids can help grate the zest.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and cook until tender, 4-5 minutes. • Add lemon zest and a squeeze of lemon juice and season. Transfer to a plate and cover to keep warm.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 5-6 minutes. • Add cream (see ingredients) and chicken-style stock powder and cook, until slightly reduced, 1-2 minutes.

• Slice peppercorn beef steak. • Divide steak, Parmesan parsley mash and lemon green beans between plates. • Pour creamy mushroom sauce over steak. Serve with any remaining lemon wedges. Enjoy!