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!
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
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
Cooking Steps
• 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.
• See 'Top Steak Tips' (below). 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 button mushrooms. Finely chop garlic. Pick thyme leaves. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add the garlic and cook until fragrant, 1 minute. Add sliced mushrooms and butter (for the sauce) 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 to serve. Enjoy!