Premium Fillet Steak & Black Garlic Mayo

Premium Fillet Steak & Black Garlic Mayo

with Pumpkin & Sage Gratin

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Have you met this week’s star ingredient: black garlic? There’s no trickery involved – the eye-catching colour is created by ageing the garlic so it caramelises and creates a unique sweet and mellow flavour. Paired with a perfectly cooked steak and creamy baked gratin, this is a special occasion dinner at its best.


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Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin wedges

1 bag


1 clove


1 bag

baby broccoli

1 packet

black garlic

1 packet



½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

premium fillet steak

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g



1 tbs

plain flour


¾ cup



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2753 kJ
Fat34.7 g
of which saturates13.5 g
Carbohydrate35.1 g
of which sugars17.3 g
Protein49.5 g
Sodium699 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Place the peeled pumpkin wedges on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until just tender, 15-20 minutes.


While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic. Trim and halve the baby broccoli lengthways. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth, then stir through the mayonnaise. Set aside. In a medium bowl, combine the panko breadcrumbs (see ingredients) with a good drizzle of olive oil, then season.


Heat a large frying pan over a medium heat. Cook the butter, sage and garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat, then slowly whisk in the milk until smooth. Stir in the salt and grated Parmesan cheese, then season with pepper. Add the roasted pumpkin and gently toss to coat. Transfer to a small baking dish. Evenly top with the panko mixture, then bake until golden and bubbling, 10-15 minutes.


While the gratin is baking, wash and dry the frying pan, then return to a high heat with a drizzle of olive oil. Season the premium fillet steak, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to the 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 for 10 minutes.


While the steak is roasting, return the pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until just tender, 5-6 minutes. Season.

TIP: Add a dash of water to help speed up the cooking process.


Slice the premium fillet steak. Divide the pumpkin and sage gratin, steak and baby broccoli between plates. Pour any resting juices over the steak. Serve with the black garlic mayo.