Premium Fillet Steak & Chive Mashed Potato

Premium Fillet Steak & Chive Mashed Potato

with Creamy Truffle & Mushroom Sauce

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Who says that steak and mash can't be gourmet? When you top tender beef with a silky mushroom sauce flavoured with truffle oil and add creamy mashed potato flecked with chives, this classic combo gets a restaurant-quality vibe. Pour yourself a glass of something special and prepare for a fine dining experience.

Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

baby rainbow carrots

1 packet

premium eye fillet steak

2 unit


1 bunch


½ unit

brown onion

1 bag

green beans

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 clove


½ punnet

button mushrooms

½ bottle

pure cream


½ bottle

truffle oil

Not included in your delivery

olive oil

2.5 tbs



40 g



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4060 kJ
Fat67.3 g
of which saturates34.6 g
Carbohydrate40.2 g
of which sugars12.2 g
Protein47.2 g
Sodium487 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub them clean. Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. Bring a medium saucepan of lightly salted water to the boil.


While the carrots are roasting, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium eye fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on each side. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove from the oven and set aside to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!


Peel the potato and cut into 2cm chunks. 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 milk, butter and the salt and mash with a potato masher or fork until smooth. Finely chop the chives. Stir the chives through the potato and cover with a lid to keep warm.


While the potato is cooking, finely chop the brown onion (see ingredients list). Trim the green beans. Thinly slice the button mushrooms (see ingredients list). Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat. When the pan is hot, add the green beans, then a splash of water and a generous pinch of salt and pepper and cook, tossing, until tender, 5-6 minutes. Transfer to a plate and cover to keep warm.


Finely chop the garlic (or use a garlic press). Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion and sliced mushrooms and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Reduce the heat to low and stir through the pure cream (see ingredients list), a generous pinch of salt, the steak resting juices and the truffle oil (see ingredients list). Cook, stirring, until just warmed through, 1 minute.


Thickly slice the steak. Divide the steak, chive mashed potato, roasted baby carrots and green beans between plates. Spoon the creamy truffle and mushroom sauce over the steak and sprinkle the green beans with the toasted pine nuts.