Venison Steak & Parmesan Mushroom Potatoes
with Sautéed Asparagus & Truffle Mayo
It would be crazy not to look to the French when designing a gourmet meal - after all, they have one of the most revered cuisines in the world. And, what they really do best is to take good ingredients and simply elevate them... as the chef in you will do tonight! Bon appétit!
This recipe is under 650kcal per serving and under 40g carbohydrates 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
Ingredients
2
Potato
Garlic
1
Red Onion
1
Asparagus
1
Button Mushrooms
1
Grated Parmesan Cheese
(Contains Milk; )
1
Venison Steak
1
baby leaves
1
Parsley
1
Italian Truffle Mayonnaise
(Contains Egg, Gluten; )
Not included in your delivery
olive oil
butter
(Contains Milk; )
Nutrition Values
Instructions
• Preheat the oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• While the potatoes are roasting, finely chop garlic and onion (see ingredients). Trim ends of asparagus. Thinly slice button mushrooms.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 3-5 minutes. • Add mushrooms and the butter and cook, stirring occasionally, until softened, 6-8 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a large bowl and season to taste. • When the potatoes are done, transfer to the mushrooms and toss to combine. Sprinkle over grated Parmesan cheese and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. Season venison steak with salt and pepper. • When oil is hot, cook venison for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. • Transfer to a plate and rest for 5 minutes.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook asparagus with a dash of water, tossing occasionally, until tender, 5-6 minutes. • Add baby spinach and cook until softened, 1-2 minutes. Season to taste.
TIP: Add another dash of water to the pan to help speed up the cooking process.
• Roughly chop parsley leaves (see ingredients) and flaked almonds. • Slice venison steak. • Divide steak, Parmesan-mushroom potatoes and sautéed asparagus between plates. • Garnish with flaked almonds and parsley. Serve with Italian truffle mayonnaise. Enjoy!