Premium Fillet Steak & Black Garlic Mayo
with Pumpkin & Sage Gratin
Have you met this week’s star ingredient: black garlic? There’s no trickery involved – the eye-catching colour is created by ageing the garlic so it caramelises and creates a unique sweet and mellow flavour. Paired with a perfectly cooked steak and creamy baked gratin, this is a special occasion dinner at its best.
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
1 packet
peeled pumpkin
1 bunch
sage
1 clove
garlic
1 bunch
broccolini
1 tub
black garlic
1 packet
mayonnaise
(ContainsEggs)½ packet
panko breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)1 packet
grated Parmesan cheese
(ContainsMilk)1 packet
premium fillet steak
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1 tbs
plain flour
(ContainsGluten)¾ cup
milk
(ContainsMilk)¼ tsp
salt
Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 0.5cm chunks. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until just tender, 15 minutes. TIP: Cut the pumpkin to size so it cooks in time.
While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic. Trim and halve the broccolini lengthways. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth, then stir in the mayonnaise. Set aside. In a medium bowl, combine the panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season with salt and pepper.
Heat a large frying pan over a medium heat. Cook the butter, sage and garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the salt and grated Parmesan cheese, then season with pepper. Add the roasted pumpkin and gently stir to coat. Transfer to a baking dish. Evenly top with the panko mixture, then bake until golden and bubbling, 10-15 minutes.
See Top Steak Tips (below) for extra info! While the gratin is baking, wash and dry the frying pan, then return to 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 with the steak from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests! Top Steak Tips!
Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
While the steak is resting, return the pan to a medium-high heat with a drizzle of olive oil. Cook the broccolini, tossing, until just tender, 5-6 minutes. Season with salt and pepper. TIP: Add a dash of water to help speed up the cooking process.
Slice the premium fillet steak. Divide the pumpkin and sage gratin, steak and broccolini between plates. Pour any resting juices over the steak and top with the black garlic mayo.