HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVenison Steak & Creamy Peppercorn Sauce
topBanner
Venison Steak & Creamy Peppercorn Sauce

Venison Steak & Creamy Peppercorn Sauce

with Nutty Greens & Thyme-Roasted Veggies

Gourmet
Read more

There’s something eternally comforting about the aroma of a creamy peppercorn sauce. Completely mouth-watering to say the least. Drizzled over tender seared venison steak with a side of greens and toasted pine nuts, it’s time for pub-style steak and chips to move over; there’s a new and completely luxe contender in town.

Allergens:Tree NutsMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potato

2 unit

parsnip

1 bunch

thyme

3 clove

garlic

1 bunch

broccolini

½ sachet

black peppercorns

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

silverbeet

1 packet

venison steak

½ bottle

longlife cream

(ContainsMilk)

½ sachet

beef-style stock powder

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2880 kJ
Fat33.2 g
of which saturates17.7 g
Carbohydrate52.2 g
of which sugars13.1 g
Dietary Fibre0 g
Protein42.2 g
Cholesterol0 mg
Sodium418 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato and parsnip (both unpeeled) into 2cm chunks. Pick and finely chop the thyme leaves. Lightly crush the garlic with the skin on (2 cloves for 2 people / 4 cloves for 4 people). Place the potato, parsnip, thyme, crushed garlic and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: Cut the veggies to size so they cook in time.

2

Finely chop the remaining garlic (or use a garlic press). Trim and halve the broccolini lengthways. Roughly chop the silverbeet. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin.

3

When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini and cook, tossing, until tender, 4-5 minutes. Add the pine nuts, silverbeet and chopped garlic and cook until fragrant and slightly wilted, 2-3 minutes. Season to taste. Transfer to a medium bowl and cover to keep warm.

4

See Top Steak Tips (bottom) for extra info! Season the venison steak with salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and cover to keep warm.

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.

5

While the steak is resting, allow the pan to cool slightly, then return to a low heat. Add the longlife cream (see ingredients list), beef-style stock powder (1/2 sachet for 2 people/ 1 sachet for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 2-3 minutes. Stir in any steak resting juices and season with salt.

6

Thinly slice the steak. Divide the thyme-roasted veggies, venison steak and nutty greens between plates. Spoon over the creamy peppercorn sauce.