Beef Fillet Steak & Bourguignon Mushroom Sauce
with Herby Potato Puree & Green Beans
Bring a taste of Parisian cuisine right into your home with this mouthwatering meal. Perfectly seared steak, a silky potato puree and bright green beans are a great start, but the real star here is the mushroom sauce, inspired by the French classic: Beef Bourguinon. This tomato-based sauce has tinder mushrooms and onions, and a hit of flavour from the red wine jus. Bon Appetit!
This recipe is under 650kcal per serving.
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
Ingredients
2
potato
1
carrot
1 packet
green beans
1 packet
button mushrooms
½
Onion
1 packet
parsley
2 clove
garlic
1 packet
Premium Fillet Steak
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato paste
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
1 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water for 6-7 minutes over medium-high heat.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, slice carrot into half-moons. Trim green beans. Slice button mushrooms. Roughly chop onion (see ingredients). Finely chop parsley and garlic. • Place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. • In a medium bowl, combine beef, herb & mushroom seasoning and a drizzle of olive oil.
• Place a colander or steamer basket on top of potatoes and add carrot and green beans. • Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, another 7-8 minutes. • Transfer carrot and green beans to separate bowls. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add parsley, the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• See Top Steak Tips (below)! Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate and cover to rest.
TIP: If your pan is getting crowded, cook in batches for best results!
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Add mushrooms and onion, and cook until browned and softened, 8-10 minutes. • Reduce heat to medium, add garlic and tomato paste and cook until fragrant, 1-2 minutes. • Add red wine jus, chicken-style stock powder, carrot, the brown sugar and water, and simmer until slightly reduced, 2-3 minutes.
• Slice beef. • Divide herby potato puree, green beans and beef fillet steak between plates. • Pour bourguignon mushroom sauce over steak to serve. Enjoy!