HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPremium Fillet Steak & Creamy Truffle Sauce For Dinner
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Premium Fillet Steak & Creamy Truffle Sauce for Dinner

Premium Fillet Steak & Creamy Truffle Sauce for Dinner

with Pear & Chocolate Chip Crumble for Dessert

Father's Day Special
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Dish up tender premium beef eye fillet with a divine creamy truffle sauce, plus crispy chunks of Parmesan-roasted potato and sautéed greens that complement all the rich flavours. Then, tuck into a luxe dessert featuring our new and totally delicious pear and choc chip crumble. It's hard to beat simple and classic, but it's sure easy to give it a snazzy makeover.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:MilkTree NutsGlutenSulphitesSoy

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

2 clove

garlic

½

onion

1 bag

thyme

1 bag

green beans

1 bag

baby broccoli

1 packet

premium fillet steak

1 packet

button mushrooms

½ sachet

beef-style stock powder

½ bottle

cream

(ContainsMilk)

½ bottle

truffle oil

1 packet

grated Parmesan cheese

(ContainsMilk)

3

pear

1 packet

pecans

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

1 bag

classic oat mix

(ContainsGluten, SulphitesMay be presentSesame, Milk, Soy, Peanuts, Tree Nuts)

1 packet

dark chocolate chips

(ContainsMilk, SoyMay be presentGluten, Sesame, Peanuts, Tree Nuts)

½ bottle

cream (for the dessert)

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4441 kJ
Fat79 g
of which saturates43.6 g
Carbohydrate36 g
of which sugars8 g
Protein50.4 g
Sodium451 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place the potato on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2

While the potato is roasting, finely chop the garlic. Thinly slice the brown onion (see ingredients). Pick the thyme leaves. Trim the green beans. Trim the ends of the baby broccoli, then halve lengthways.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium fillet steak all over, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second lined oven tray. Add the green beans and baby broccoli to the tray, drizzle with olive oil and season. Roast for 8-10 minutes for medium and until the veggies are tender. Transfer steak and greens to a plate and set aside to rest.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic, stirring, until fragrant, 1 minute. Add the button mushrooms, onion, thyme and butter and cook, stirring occasionally, until softened, 5 minutes. Season to taste, then transfer to a large bowl. When the potatoes are done, transfer to the bowl with the mushrooms and toss to combine. Sprinkle over the grated Parmesan cheese.

5

Wipe out the frying pan, then return to a medium-heat. Cook the longlife cream (see ingredients), beef-style stock powder (see ingredients) and truffle oil (see ingredients), stirring, until slightly thickened and infused with truffle flavour, 3 minutes. Stir through any steak resting juices and season to taste.

TIP: Truffle oil has a strong flavour – add less if desired.

6

Slice the steak. Divide the steak, greens and mushroom-Parmesan potatoes between plates. Spoon over the creamy truffle sauce to serve.