Fillet Steak & Cheesy Mushroom-Potatoes for Dinner

Name: Fillet Steak & Cheesy Mushroom-Potatoes for Dinner with Chocolate Brownie for Dessert
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: sachet Beef-Style Stock Powder; 1 Red Onion; 1 packet Brussels Sprouts; 300 g Beef Eye Fillet Steak; 1 packet Cream; 2 packet Potato; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 packet Button Mushrooms; 1 sachet Chicken-Style Stock Powder

with Chocolate Brownie for Dessert

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Calories

830 kcal

Protein

45.7g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Milk

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

sachet

Beef-Style Stock Powder

Red Onion

1 packet

Brussels Sprouts

300 g

Beef Eye Fillet Steak

1 packet

Cream

(Contains: Milk; )

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Garlic

1 packet

Button Mushrooms

1 sachet

Chicken-Style Stock Powder

Nutrition Values

Calories830 kcal

Energy (kJ)3470 kJ

Fat59.5 g

of which saturates36.3 g

Carbohydrate25.9 g

of which sugars12.9 g

Dietary Fibre8.4 g

Protein45.7 g

Cholesterol88.5 mg

Sodium680 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

•Baking Paper

Cooking Steps

• 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 10 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.