Get ready to sit back and relax because this is paradise on a plate. With tender beef fillet steak, creamy mash and a rich mushroom and bacon sauce, this dish proves that not all gourmet dining experiences need to be had at a fancy restaurant.
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
baby rainbow carrots
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
premium fillet steak
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Trim the green tops from the baby rainbow carrots and scrub them clean. Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20 minutes. Cut the broccolini in half lengthways. After the carrots have been roasting for 20 minutes, add the broccolini and pine nuts to the oven tray with the carrots and toss to combine. Return the tray to the oven and roast until the broccolini is tender and the pine nuts are golden, 5-7 minutes.
While the carrots are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), the milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium fillet steak all over with salt and pepper, then 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 tray from the oven and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. 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.
TIP: No need to wash the pan before or after cooking the bacon!
Thinly slice the button mushrooms. Return the frying pan to a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter (for the sauce) to the pan and cook, stirring, until well browned, 4-5 minutes. Reduce the heat to medium and add the bacon mixture to the pan. Add the pure cream (see ingredients list) and any steak resting juices. Cook, stirring, until well combined and reduced slightly, 5-6 minutes. Season to taste with salt and pepper.
Thickly slice the steak. Divide the creamy mash, roasted veggies and pine nuts and steak between plates. Spoon over the bacon-mushroom sauce and garnish with the remaining parsley.