Premium Fillet Steak & Black Garlic Mayo for Dinner
with Classic Chocolate Self-Saucing Pudding for Dessert- Eggs
- Gluten(Wheat)
- Milk
- Gluten
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Peanuts
- Traces of Tree Nuts
- Milk
Have you met this week’s star ingredient: black garlic? There’s no trickery involved – the eye-catching colour is created by ageing the garlic so it caramelises and creates a unique sweet and mellow flavour. Paired with a perfectly cooked steak and creamy baked gratin, this is a special occasion dinner at its best. Finish your fine-dining feast with the very best kind of chocolate pudding – a self-saucing one! Cakey on top and with a rich chocolate sauce underneath, it's an indulgent dessert that is sure to please. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
peeled pumpkin pieces
1 bag
herbs
1 bag
baby broccoli
1 packet
black garlic
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Premium Fillet Steak
1 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Chocolate Pudding Mix
(Contains: Gluten; May be present: Sesame, Soy, Peanuts, Tree Nuts, Milk)
1.25 bottle
cream
(Contains: Milk; )
1 packet
Caramel Sauce
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tbs
plain flour
(Contains: Gluten; )
¾ cup
milk
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until just tender, 20-25 minutes.
• Meanwhile, thinly slice herbs. Finely chop garlic. Trim and halve baby broccoli lengthways. Peel black garlic. • In a small bowl, mash black garlic with a fork until smooth, then add mayonnaise. Stir to combine and set aside. • In a medium bowl, combine panko breadcrumbs (see ingredients) with a drizzle of olive oil, then season.
• Heat a large frying pan over medium heat. Cook the butter, herbs and garlic until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. Stir through the salt and grated Parmesan cheese, then season with pepper. • Add the roasted pumpkin and gently stir to coat. Transfer to a baking dish. • Evenly top with the panko mixture, then bake until golden and bubbling, 10-15 minutes.
• While the gratin is baking, wash and dry the frying pan, then return to high heat. Season premium fillet steak, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to the lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. • Remove steak from the oven and set aside to rest.
TIP: The meat will keep cooking while it rests!
• While the steak is roasting, return the pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until just tender, 5-6 minutes. Season to taste.
TIP: Add a dash of water to help speed up the veggie cooking process.
• Slice premium fillet steak. • Divide pumpkin and herb gratin, steak and baby broccoli between plates. • Pour any resting juices over steak and top with black garlic mayo to serve. Enjoy!
