Fillet Steak & Cheesy Mushroom-Potatoes for Dinner
with Chocolate Brownie for Dessert
You can't get more luxe than a creamy sauce poured over a tender slice of premium beef steak. The mushrooms and potatoes add hearty and earthy flavours with a sprinkling of Parmesan cheese on top, plus the roasted Brussels sprouts and you have one dazzling steak dinner guaranteed to knock a few socks off.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
Ingredients
2
potato
1 packet
Brussels sprouts
2 clove
garlic
½
Onion
1 packet
button mushrooms
1 packet
Premium Fillet Steak
1 packet
Grated Parmesan Cheese
(Contains Milk; )
½ packet
cream
(Contains Milk; )
½ sachet
beef-style stock powder
1 packet
chocolate brownie mix
(Contains Gluten; May be present Soy, Sesame, Peanut, Tree Nuts, Milk. )
1 packet
Cream
(Contains Milk; )
1 packet
berry compote
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Halve Brussels sprouts. • Place potato on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. • When the potatoes have 20 minutes remaning, add Brussels sprouts cut-side down to the tray and roast until tender.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• Meanwhile, finely chop garlic. Thinly slice onion (see ingredients) and button mushrooms.
• In a large frying pan, heat a drizzle of olive oil over high heat. Season premium fillet steak all over, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to a second lined oven tray. • Roast for 8-10 minutes for medium or until cooked to your liking. Remove tray from the oven and set aside to rest.
• While the steak is roasting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add mushrooms, onion and the butter and cook, stirring occasionally, until softened, 5 minutes. Season to taste, then transfer to a large bowl. • When the potatoes and Brussels sprouts are done, transfer to the bowl with the mushrooms and toss to combine. Sprinkle over grated Parmesan cheese.
• Wipe out the frying pan, then return to medium heat. Cook cream (see ingredients) and beef-style stock powder (see ingredients), stirring, until slightly thickened and reduced, 1-2 minutes. Stir through any steak resting juices.
• Slice premium fillet steak. • Divide steak, greens and Parmesan mushroom-potatoes between plates. Spoon over creamy sauce to serve. Enjoy!
