HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPremium Fillet Steak & Black Garlic Mayo
Premium Fillet Steak & Black Garlic Mayo

Premium Fillet Steak & Black Garlic Mayo

with Pumpkin & Herb 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.


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

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

1 packet

peeled pumpkin wedges

1 bag


1 bag

baby broccoli

1 packet

black garlic

40 g



½ packet

panko breadcrumbs

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

1 packet

premium fillet steak

1 clove


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)2766 kJ
Fat34.2 g
of which saturates14.1 g
Carbohydrate35.2 g
of which sugars16.8 g
Protein49.6 g
Sodium684 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Baking Dish
Large Non-Stick Pan
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, then spread out evenly and roast until just tender, 15-20 minutes.


While the pumpkin is roasting, thinly slice the herb 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 in the mayonnaise. Set aside. In a medium bowl, combine the panko breadcrumbs (see ingredients) with a drizzle of olive oil, then season.


Heat a large frying pan over a medium heat. Cook the butter, herbs 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 through the salt and grated Parmesan cheese, then season with pepper. Add the roasted pumpkin and gently stir 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. Season the premium fillet steak, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray with the steak from the oven and set aside to rest.

TIP: The meat will keep cooking while it rests!


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 to taste.

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 and top with the black garlic mayo to serve.