Venison Steak & Creamy Dijon Potatoes

Name: Venison Steak & Creamy Dijon Potatoes with Red Wine Jus & Lemony Greens
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 2 potato; 1 bag baby broccoli; 1 bag green beans; 1 packet venison steak; 1 sachet Aussie Spice Blend; 1 packet Red Wine Jus; ½ lemon; 1 packet roasted almonds; 1 packet Dijon mustard; 1 packet mayonnaise; 1 packet Grated Parmesan Cheese

with Red Wine Jus & Lemony Greens

Get up to $175 off

Tender seared venison steak is the star of this show, flavoured with our Aussie spice blend and drenched in a red wine jus. Served with Dijon potatoes and lemony greens, this completely luxe dish will make the average dinner feel like a special occasion.

Tags:

Over 30g protein

Allergens:

Almond

•Egg

•Milk

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 bag

baby broccoli

1 bag

green beans

1 packet

venison steak

1 sachet

Aussie Spice Blend

1 packet

Red Wine Jus

lemon

1 packet

roasted almonds

1 packet

Dijon mustard

1 packet

mayonnaise

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2737 kJ

Fat29 g

of which saturates6 g

Carbohydrate46.6 g

of which sugars24.4 g

Protein46.8 g

Sodium1143 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Boil the kettle. Cut potato into small chunks. Halve any thicker stalks of baby broccoli lengthways. Trim and halve green beans. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add baby broccoli and green beans. • Cover and steam until the veggies are tender, and potatoes can be easily pierced with a fork, 7-8 minutes.

• While the veggies are cooking, combine venison steak, Aussie spice blend and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add red wine jus and a splash of water, gently turning steak to coat.

TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.

• Meanwhile, slice lemon into wedges. Roughly chop roasted almonds. • When the veggies are done, transfer baby broccoli and green beans to a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste and cover to keep warm. • Return potatoes to saucepan, add dijon mustard and mayonnaise and toss to coat. • Lightly crush with a fork. Season to taste and cover to keep warm.

TIP: Add a splash of water if the potato looks dry!

• Divide venison steak, creamy dijon potatoes and lemony greens between plates. • Spoon over any remaining red wine jus over steak. Garnish greens with roasted almonds. Garnish potatoes with grated Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!