Premium Fillet Steak & Tarragon Sauce
with Parmesan Mash & Pan-Seared Garlic Greens
Make a flavour-packed sauce to drizzle over a tender cut of premium fillet steak using eschalot – a sweeter and more delicate type of onion – plus tarragon and garlic. Then, finish off your gourmet creation with creamy mash and vibrant greens.
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
3 unit
potatoes
1 bunch
broccolini
1 unit
eschalots
2 clove
garlic
½ bunch
tarragon
2 unit
Parmesan cheese
(Contains Milk; )
1 packet
Premium Fillet Steak
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
20 g
butter (for the mash)
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
½ cup
water
40 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the broccolini and halve lengthways. Finely chop the eschalot. Finely chop the garlic (or use a garlic press). Pick and finely chop the tarragon leaves (see ingredients list). Grate the Parmesan cheese (if needed).
TIP: Tarragon has a mild aniseed flavour, use less if you're not a fan!
See Top Steak Tips (bottom) for extra info! In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to an oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 10 minutes before slicing.
While the steak is roasting, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter (for the mash), milk and the salt. Mash with a potato masher or fork until smooth. Add the grated Parmesan cheese and stir through until melted. Cover to keep warm.
While the potato is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and cook until softened, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the eschalot and remaining garlic and cook until fragrant, 1-2 minutes. Add the water, any steak resting juices and chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people). Bring to the boil, then reduce the heat to medium and simmer for 2 minutes. Add the butter (for the sauce) and whisk to combine. Remove from the heat and stir in the tarragon.
Thinly slice the steak. Divide the Parmesan mash and garlic greens between plates. Top with the premium fillet steak and spoon over the tarragon sauce.
