Beef Fillet Steak & Truffled Potato Dauphinoise
with Green Beans & Honey Vinaigrette Salad
It’s not often that a perfectly cooked, tender beef fillet is upstaged by a side dish, but we think the potato dauphinoise might be the star of the show here! This classic French dish layers thinly sliced potatoes with rich cream, garlic, and a generous sprinkle of cheese. Every bite melts in your mouth, offering a comforting blend of flavuors that’s both elegant and irresistible.
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
3 clove
Garlic
½ packet
Cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Green beans
1 packet
Premium Fillet Steak
1 packet
Mixed Salad Leaves
drizzle
truffle oil
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a large saucepan with boiling water. • Cut potato into 0.5cm-thick rounds. Finely chop garlic. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato. In a small bowl, combine cream (see ingredients), half the garlic, chicken-style stock powder and a pinch of salt and pepper.
• In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with grated Parmesan cheese. Cover with foil and bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.
• Meanwhile, trim green beans. • See 'Top Steak Tips' (below)! Heat a drizzle of olive oil in a large frying pan over high heat. Generously season premium fillet steak all over and add to hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to a lined oven tray and roast,8-10 minutes for medium or until cooked to your liking. • Remove tray from oven and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 3-4 minutes. • Add remaining garlic and cook, until fragrant, 1 minute. Season to taste and transfer to a large bowl.
• To the bowl with the beans, add the honey, mixed salad leaves, a drizzle of vinegar and olive oil. • Toss to combine and season to taste.
• Slice beef. • Drizzle truffle oil over potatoes (if desired). • Divide beef fillet steak, truffled potato dauphinoise and honey vinaigrette salad between plates to serve. Enjoy!
TIP: Truffle oil has a strong flavour – add less if desired!