HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Fillet Steak & Balsamic Mushrooms
Seared Fillet Steak & Balsamic Mushrooms

Seared 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 butter, plus elegant roasted veggies and a sweet and savoury salad. Get ready to serve up a feast!

Allergens:Tree NutsMilkSulphites

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 bunch


1 bunch


1 packet

premium fillet steak



2 clove


1 punnet

button mushrooms

1 packet

slivered almonds

(ContainsTree Nuts)

½ bottle

balsamic glaze


1 bag

salad leaves

1 packet

grated Parmesan cheese


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)0 kJ
Energy (kJ)2551 kJ
Fat35.8 g
of which saturates13.8 g
Carbohydrate20.6 g
of which sugars16.9 g
Dietary Fibre0 g
Protein47.6 g
Cholesterol0 mg
Sodium323 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 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.