Premium Fillet Steak & Dijon Butter

Name: Premium Fillet Steak & Dijon Butter with Dauphinoise Potatoes & Greens
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: olive oil; 2 potato; 3 clove garlic; 30 g butter; ½ bottle cream; 1 sachet Chicken-Style Stock Powder; 1 bag baby broccoli; 1 packet Premium Fillet Steak; 1 bag salad leaves; 1 packet Grated Parmesan Cheese; 1 packet Dijon mustard

with Dauphinoise Potatoes & Greens

Get up to $175 off

It’s a classic pub bistro meal that hits all the right spots. From the juicy, premium fillet cut to the cheesy dauphinoise potatoes, and a buttery Dijon sauce to tie it together, you’re in for a real treat.

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!

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

3 clove

garlic

½ bottle

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 bag

baby broccoli

1 packet

Premium Fillet Steak

1 bag

salad leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Dijon mustard

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3501 kJ

Fat55.1 g

of which saturates30.6 g

Carbohydrate37.2 g

of which sugars15 g

Protein47.8 g

Sodium884 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

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut potato into 0.5cm-thick rounds. Finely chop garlic. Bring the butter to room temperature. Cook potato in the boiling water until just tender, 3-4 minutes. Drain and set aside.

In a baking dish, combine longlife cream (see ingredients), chicken-style stock powder, 1/2 the garlic and a pinch of salt and pepper. Add potato slices to the dish and arrange so they sit flat, gently shaking dish to cover with cream mixture. Sprinkle with grated Parmesan cheese and season with pepper. Cover with foil, then bake on the middle oven rack until potato has softened, 15 minutes. Remove foil, then bake until golden and centre can be easily pierced with a fork, 10 minutes.

While the potatoes are baking, trim baby broccoli. Add Dijon mustard, remaining garlic and a pinch of salt and pepper to the butter. Mash until combined and set aside.

When the potatoes have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak on both sides. When oil is hot, cook steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

While the steak is resting, return the frying pan to medium-high heat with a dash of water. Cook baby broccoli until softened, 4-5 minutes. Add salad leaves and cook until wilted, 1-2 minutes. Remove from heat, then season to taste.