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!
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baby rainbow carrots
premium fillet steak
slivered almonds(ContainsTree Nuts)
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub the carrots clean. Place on an oven tray lined with baking paper 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 broccolini lengthways. Pick the thyme leaves. After 20 minutes of carrot cook time, remove the tray from the oven, then add the broccolini and thyme. Toss to coat and roast until tender, a further 5-7 minutes.
See Top Steak Tips (below) for extra info! In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium fillet steak all over with salt and pepper, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
1.Use paper towel to pat steak dry before seasoning. 2.Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. 3.For ultimate tenderness, let steak rest on a plate for 10 minutes before slicing.
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 some of the balsamic glaze (2 tsp for 2 people / 4 tsp for 4 people) 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 rocket leaves. Season with salt and pepper, then add the balsamic vinegar and a drizzle of olive oil. Toss to coat and sprinkle with the grated Parmesan cheese.
Slice the seared fillet steak. Divide the steak, thyme-roasted veggies and the pear-Parmesan salad between plates. Spoon the balsamic mushrooms over the steak and sprinkle with the toasted almonds.