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.
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baby rainbow carrots
premium fillet steak
slivered almonds(ContainsTree Nuts)
grated Parmesan cheese(ContainsMilk)
pear (for the dessert)
sweet golden spice blend
classic oat mix(ContainsSulphites, GlutenMay be presentSesame, Milk, Soy, Peanuts, Tree Nuts)
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.