Make a flavour-packed sauce to drizzle over a tender cut of premium fillet steak using onion, chives 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
2
potato
1 bag
baby broccoli
1 bag
green beans
½
onion
1 bag
chives
1 packet
Premium Fillet Steak
½ sachet
Chicken-Style Stock Powder
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
olive oil
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
½ cup
water
20 g
butter (for the mash)
(Contains Milk; )
40 g
butter (for the sauce)
(Contains Milk; )
Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Trim baby broccoli. Trim green beans. Thinly slice brown onion (see ingredients). Finely chop garlic and chives.
In a large frying pan, heat a drizzle of olive oil over a high heat. Season premium fillet steak all over with salt and pepper, then add to the hot pan. Sear steak until browned, 1 minute on all sides. Transfer to a lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. Remove tray from the oven and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the steak is roasting, cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return potato to saucepan. Add the butter (for the mash), the milk and salt, then mash until smooth. Add grated Parmesan cheese and stir through until melted. Cover to keep warm.
While the potato is cooking, return frying pan to a medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans, tossing, until tender, 4-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a plate.
Return frying pan to a medium heat with a drizzle of olive oil. Cook brown onion until tender, 3-4 minutes. Add remaining garlic and cook until fragrant, 1 minute. Add the water, any steak resting juices and the chicken-style stock powder (see ingredients). 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 through the chives.
Slice the premium fillet steak. Divide the Parmesan mash and baby broccoli between plates. Top with the steak. Spoon over the chive sauce to serve.