Seared Fillet Steak & Balsamic Mushrooms for Dinner
with Orange-Infused Dark Chocolate Mousse Pots for Dessert
- Tree Nuts
- Milk
- Sulphites
- Almond
- Soy
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
- Fish
- Traces of Cashew
- Almond
- Fish
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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 crumble that everyone will love.
Ingredients
1
beetroot
1 bag
baby broccoli
1 packet
Premium Fillet Steak
2 clove
garlic
1 packet
button mushrooms
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
½ packet
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1
pear
1 bag
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 packet
roasted almonds
(Contains: Almond; )
½
orange
1 packet
cream
(Contains: Milk; )
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Place beetroot on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread out evenly, then roast for 20 minutes. • Meanwhile, trim and halve baby broccoli lengthways. • Remove tray from the oven, then add baby broccoli. Roast until tender, a further 5-7 minutes.
• While the veggies are roasting, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak all over, then add to the hot pan. • Sear 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 tray from oven and set the steak aside to rest for 10 minutes.
• While the steak is roasting, finely chop garlic. Thinly slice button mushrooms. • Wipe out frying pan and return to medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the pan to medium-high heat with the butter and a drizzle of olive oil. Cook garlic and mushrooms, stirring, until browned and fragrant, 3-4 minutes. • Add balsamic glaze (see ingredients) and any steak resting juices, then cook, stirring, until coated, 1-2 minutes. Season to taste and set aside.
• While the mushrooms are cooking, thinly slice pear. • In a large bowl, combine pear and rocket leaves. Season, then add a drizzle of balsamic vinegar and olive oil. Toss to coat, then sprinkle with grated Parmesan cheese.
• Slice seared fillet steak. • Divide steak between plates. Spoon over balsamic mushrooms. • Serve with roasted veggies, pear salad and hollandaise. Sprinkle with toasted walnuts to serve. Enjoy!
