Beef Fillet Steak & Rainbow Carrots
with Creamy Mushroom Sauce & Potato Mash
Steak, mash and mushroom sauce is a classic combo for a reason, and this dish highlights exactly why. Premium eye fillet is cooked just how you like it, and a creamy dreamy mushroom sauce adds rich umami flavour. The roasted baby carrots are not to be overlooked either, adding sweet brightness to your plate!
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Ingredients
½ packet
Baby Rainbow Carrots
1 packet
green beans
2
potato
1 packet
Premium Fillet Steak
1 packet
button mushrooms
2 clove
garlic
1 packet
thyme
½ packet
cream
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Trim the green tops from the baby rainbow carrots (see ingredients) and scrub them clean. Trim green beans. • Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until golden and tender, 20-25 minutes. • In the last 5 minutes of cook time, add green beans to the oven tray. Return the tray to the oven and roast until the beans are tender, 5-7 minutes.
• While the carrots are roasting, peel the potato and cut into 2cm chunks. • Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain and return the potato to the saucepan. Add the butter (for the mash), milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
• While the potato is cooking, place your hand flat on top of the premium fillet steak and slice through horizontally to make two thin steaks. • In a small bowl, combine the steaks, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the beef for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate.
• Thinly slice the button mushrooms. Finely chop the garlic (or use a garlic press). Pick thyme leaves.
• Return frying pan to medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter (for the sauce) to the pan and cook, stirring, until browned, 4-5 minutes. • Reduce the heat to medium, then add cream (see ingredients), thyme and any steak resting juices. Stir until well combined and reduced slightly, 2-3 minutes. Season to taste with salt and pepper.
• Thickly slice the beef fillet steak. • Divide the mashed potato between plates and top with the roasted carrots, green beans and fillet steak. • Spoon over the creamy mushroom sauce. Enjoy!