Venison Steak & Thyme-Pepper Sauce
with Roasted Veggies & Nutty Baby Broccoli
There’s something eternally comforting about the aroma of a peppery thyme sauce. Completely mouth-watering to say the least. Drizzled over tender seared venison steak with a side of greens and toasted almonds, it’s time for pub-style steak and potatoes to move over; there’s a new and completely luxe contender in town.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Kumara
2
parsnip
4 clove
garlic
½ bunch
baby broccoli
1 packet
green beans
1 packet
thyme
1 packet
flaked almonds
(Contains: Almond; )
1 packet
venison steak
½ packet
cream
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel kumara. Cut kumara and parsnip into bite-sized chunks. Lightly crush half the garlic with the skin on. • Place kumara, parsnip and crushed garlic 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.
• Meanwhile, finely chop remaining garlic. Halve any thicker stalks of baby broccoli (see ingredients) lengthways. Trim green beans. Pick thyme leaves.
• When the veggies have 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook green beans and baby broccoli until tender, 5-6 minutes. • Add flaked almonds and chopped garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• See Top Steak Tips (below)! • Season venison steak on both sides. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook steak for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While the steak is resting, wipe out frying pan and return to medium-low heat with a drizzle of olive oil. • Add cream (see ingredients), thyme and generously season with pepper, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.
• Slice venison steak. • Divide roasted veggies, steak and nutty greens between plates. • Spoon thyme-pepper sauce over steak to serve. Enjoy!
