Premium Fillet Steak & Pumpkin-Thyme Gratin
with Baby Broccoli & Green Beans
We don’t know about you guys, but we reckon any time of year is a good time for some festive favourites! A perfectly cooked steak is always a winner, but the star of this meal might be the pumpkin-thyme gratin, with a creamy, cheesy sauce and a golden panko crumb. Grab a fork and dig right in!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Peeled Pumpkin Pieces
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
300 g
Beef Eye Fillet Steak
1 packet
Green beans
1 sachet
Thyme
1
Baby Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
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 thyme leaves. • Finely chop garlic. • Halve baby broccoli (see ingredients) lengthways. • Trim green beans. • 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, thyme and garlic until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove the 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.
• See Top Steak Tips (below) for extra info! • Meanwhile, wash and dry the frying pan, then return to high heat with a drizzle of olive oil. Season premium fillet steak, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. • Remove the steak from the oven and set aside to rest.
• While the steak is roasting, return the pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans, 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 thyme gratin, steak and greens between plates. • Pour any resting juices over steak. Enjoy!
