Premium Fillet Steak & Balsamic Mushrooms

Premium Fillet Steak & Balsamic Mushrooms

with Thyme-Roasted Veggies & Pear-Parmesan Salad

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To accompany your tender premium fillet steak, we've got mushrooms cooked with garlic and a balsamic glaze, plus elegant roasted veggies and a sweet and savoury salad. Get ready to serve up a feast!

Allergens:Tree NutsMilkSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

baby rainbow carrots

1 bunch


1 bunch


1 unit


2 clove


1 punnet

button mushrooms

1 packet

slivered almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ bottle

balsamic glaze


1 bag

rocket leaves

1 packet

grated Parmesan cheese


1 packet

premium fillet steak

Not included in your delivery

olive oil

20 g



1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2590 kJ
Fat30.4 g
of which saturates11.8 g
Carbohydrate29.9 g
of which sugars22.3 g
Protein52.8 g
Sodium300 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub them clean. Place the carrots 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. Halve the broccolini lengthways. Pick the thyme leaves. After 20 minutes of carrot cook time, remove the tray from the oven and add the broccolini and thyme. Toss to coat and roast until tender, a further 5-7 minutes.


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 and 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!


While the steak is roasting, thinly slice the pear. Finely chop the garlic (or use a garlic press). Thinly slice the button mushrooms. Wash the frying pan, then return the 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. Add the garlic and sliced mushrooms and cook, stirring regularly, until fragrant and browned, 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 with salt and pepper.


In a large bowl, combine the pear and rocket leaves. Season with salt and pepper, add the balsamic vinegar and drizzle with olive oil. Just before serving, toss to coat and sprinkle with the grated Parmesan cheese.


Thickly slice the steak. Divide the premium fillet steak between plates. Spoon over the balsamic mushrooms and sprinkle with the toasted almonds. Serve with the thyme-roasted veggies and the pear-Parmesan salad.