Seared Fillet Steak & Balsamic Mushrooms for Dinner
with a Spiced Apple & Pear Crumble for Dessert
- Almond
- Milk
- Sulphites
- Gluten
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
- Peanuts
- Traces of Pistachio
- Traces of Walnut
To accompany your tender premium fillet steak, we've got mushrooms cooked with garlic and butter, plus elegant roasted veggies and a sweet and savoury salad. Get ready to serve up a feast! Then, follow it with a moreish spiced apple and pear a crumble that everyone will love. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1 bunch
Baby Rainbow Carrots
1 bag
baby broccoli
1 bag
thyme
1 packet
Premium Fillet Steak
1
pear
1 packet
button mushrooms
1 packet
Slivered Almonds
(Contains: Almond; )
1 drizzle
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2 clove
garlic
2
apple
1 sachet
Sweet Golden Spice Blend
1 packet
Classic Oat Mix
(Contains: Sulphites, Gluten; May be present: Milk, Cashew, Almond, Sesame, Soy, Peanuts, Pistachio, Walnut)
1 packet
vanilla custard
(Contains: Milk; )
2
pear (for the dessert)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots, then scrub them clean. Place the carrots on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20 minutes. While the carrots are roasting, halve the baby broccoli lengthways. Pick the thyme leaves. After 20 minutes of cook time, remove the tray from the oven, then add the baby broccoli and thyme. Toss to coat and roast until tender, a further 5-7 minutes
While the carrots are roasting, heat a large frying pan over a high heat with a drizzle of olive oil. Season the premium fillet steak all over, then and 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 from the oven and set the steak aside to rest.
While the steak is roasting, thinly slice the pear. Finely chop the garlic. Thinly slice the button mushrooms. Return the frying pan to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.
Return the pan to a medium-high heat with a drizzle of olive oil and the butter. Cook the garlic and sliced mushrooms, stirring, until browned and fragrant, 3-4 minutes. Add a drizzle of balsamic glaze and any steak resting juices and cook, stirring, until coated, 1-2 minutes. Season to taste and set aside.
In a large bowl, combine the pear and mixed salad leaves. Season, then add a drizzle of balsamic vinegar and olive oil. Toss to coat, then sprinkle with the grated Parmesan cheese.
Slice the seared fillet steak. Divide the steak between plates. Spoon over the balsamic mushrooms and sprinkle with the toasted almonds. Serve with the thyme-roasted veggies and pear-Parmesan salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the tender, flavourful steak and praised the delicious balsamic mushrooms as a standout accompaniment.
- Ease of prep: Some found it took longer to prepare than expected, with one mentioning over 90 minutes of cooking time.
- Suggestions: Consider searing the steak, then finishing in the oven for even cooking; steam the broccoli instead of roasting for better results.
- Next-day meals: The roasted broccoli reportedly reheated well the next day, and some enjoyed leftover crumble for breakfast.
- Dessert: Many enjoyed the apple and pear crumble, though some found the topping too sweet or dry.
