HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Fillet Steak & Balsamic Mushrooms For Dinner
Seared Fillet Steak & Balsamic Mushrooms for Dinner

Seared Fillet Steak & Balsamic Mushrooms for Dinner

with a Spiced Apple & Pear Crumble for Dessert

seasonal special
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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.

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

Allergens:Tree NutsMilkSulphitesEggsGluten

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch

baby rainbow carrots

1 bag

baby broccoli

1 packet

premium fillet steak



2 clove


1 packet

button mushrooms

1 packet

slivered almonds

(ContainsTree Nuts)

1 drizzle

balsamic glaze


1 bag

salad leaves

1 packet

grated Parmesan cheese


1 packet






pear (for the dessert)

1 sachet

sweet golden spice blend

1 packet

classic oat mix

(ContainsSulphites, GlutenMay be presentSesame, Milk, Soy, Peanuts, Tree Nuts)

1 packet

vanilla custard


Not included in your delivery

olive oil

20 g



1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2656 kJ
Fat40.1 g
of which saturates14 g
Carbohydrate20.4 g
of which sugars15.8 g
Protein46.3 g
Sodium425 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots, then scrub the carrots clean. Place the carrots 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. While the carrots are roasting, halve the baby broccoli lengthways. After 20 minutes of cook time, remove the tray from the oven, then add the baby broccoli. Spread out evenly, then roast until tender, a further 5-7 minutes.


While the veggies 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 for 10 minutes.


While the steak is roasting, finely chop the garlic. Thinly slice the button mushrooms. Wipe out the frying pan, then return to a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil and the butter. Cook the garlic and 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.


While the mushrooms are cooking, thinly slice the pear. In a large bowl, combine the pear and rocket 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 roasted veggies, pear-Parmesan salad and Hollandaise.