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!
This recipe is under 650kcal per serving.
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
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 the carrots on a lined oven tray 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 baby broccoli lengthways. Pick the thyme leaves. After 20 minutes of cook time, remove the tray from the oven, then add the baby broccoli 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, 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 from the oven and set aside to rest.
While the steak is roasting, thinly slice the pear. Finely chop the garlic. Thinly slice the button mushrooms. Return the frying pan to a mediumhigh 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 a drizzle of balsamic glaze 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, then add a drizzle of balsamic vinegar and olive oil. Toss to coat and 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 thyme-roasted veggies and pear-Parmesan salad.