Seared Fillet Steak & Pesto Butter Sauce
with Oregano Roasted Veggies & Zesty Mixed Salad
Steak night always feels a bit luxurious, especially when prepared with a premium eye fillet steak and a flavourful pesto sauce drizzled over. Gather around the table with friends and family, raise your steak knives high, and let the feast begin!
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
Ingredients
2
potato
½ packet
Baby Rainbow Carrots
1 sachet
dried oregano
½
lemon
2 clove
garlic
½
Onion
1 packet
Premium Fillet Steak
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Trim green tops from baby rainbow carrots (see ingredients) and scrub them clean. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano, then season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice lemon into wedges. Finely chop garlic and onion (see ingredients).
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak with salt and pepper. When oil is hot, sear steak until browned, 1 minute on all sides. • Transfer steak to a second lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. • Remove tray from oven, then set steak aside to rest for 10 minutes.
• While the steak is roasting, return the pan to low heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. • Add garlic and the butter and cook until fragrant, 1 minute. • Remove pan from heat, then stir through basil pesto until well combined. Season to taste and stir through any steak resting juices. Set aside.
• In a medium bowl, add a drizzle of olive oil and a squeeze of lemon juice. • Add mixed salad leaves, season to taste and toss to coat.
• Slice seared fillet steak. Divide steak, zesty mixed salad and oregano roasted veggies between plates. • Spoon pesto butter sauce over steak. • Serve with any remaining lemon wedges. Enjoy!