Dijon Beef Fillet & Roast Baby Broccoli Salad
with Feta & Almonds
Elevate your dining experience with our dijon beef fillet and roast baby broccoli salad—a symphony of bold flavours and succulent textures. Tender beef fillet is roasted to perfection with Dijon mustard, and complemented by a vibrant salad, creating a dish that's both satisfying and sophisticated.
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
½
Onion
1 bag
baby broccoli
2 sprig
rosemary
2 clove
garlic
1 packet
Premium Fillet Steak
1 packet
Dijon mustard
½ packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 punnet
cherry tomatoes
½ bag
parsley
1 bag
spinach & rocket mix
1 packet
balsamic glaze
(Contains Sulphites; )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Cashew, Pine Nut. )
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut potato (unpeeled) into bite-sized. Cut onion into wedges (see ingredients). • Place potato, onion, the salt, a drizzle of olive oil and a pinch of pepper on a lined oven tray. Toss to coat, then roast for 15 minutes.
• While the potato is roasting, slice baby broccoli in half lengthways. • Remove the tray with the roast potato from the oven, then add baby broccoli and a drizzle of olive oil. Toss to combine. • Return to the oven and roast until tender, 10-15 minutes. Set aside to cool slightly.
• While the veggies are roasting, pick and finely chop rosemary. Finely chop garlic. • In a small bowl, combine rosemary, garlic and a generous pinch of salt and pepper. • Pat premium fillet steak dry with paper towel and drizzle with olive oil.
• Heat a large frying pan over high heat with a drizzle of olive oil. Sear steak until browned, 1 minute on all sides. • Transfer to a second lined oven tray. Spread over dijon mustard, then sprinkle over the garlic rosemary mix and press to coat. Roast for 8-10 minutes for medium or until cooked to your liking. • Remove from the oven and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the beef is roasting, wipe out the frying pan and return to medium-high heat. Toast flaked almonds (see ingredients), tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • Halve cherry tomatoes. Roughly chop parsley (see ingredients). • In a medium bowl, combine spinach & rocket mix, roast veggies, cherry tomatoes, parsley and a drizzle of olive oil.
• Slice beef steak. • Divide roast baby broccoli salad between plates. Top with dijon beef fillet and any resting juices. • Drizzle over balsamic glaze. Top with toasted almonds and crumble over feta (see ingredients). Enjoy!