Dijon Steak & Parmesan-Mushroom Potatoes
with Peppercorn Sauce & Nutty Sautéed Greens
When the 'steaks' are high... you can’t go past a sirloin! The accompanying peppercorn sauce and cheesy potatoes are the perfect companions for this flavoursome beef and with things looking this good, it’s time to set the dinner table, light a candle and pour a glass of your finest beverage. Bon appetit!
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 bag
green beans
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
½
onion
1 bag
thyme
1 packet
sirloin steak
½ sachet
black peppercorns
1 packet
button mushrooms
½ bottle
cream
(Contains Milk; )
1 sachet
beef-style stock powder
½
lemon
1 bag
cavolo nero kale
3 clove
garlic
1 packet
Dijon mustard
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Meanwhile, trim the green beans. Roughly chop the cavolo nero kale. Roughly chop the roasted hazelnuts. Thinly slice the button mushrooms. Finely chop the garlic and brown onion (see ingredients). Pick the thyme leaves. Crush the black peppercorns (see ingredients). In a medium bowl, combine the Dijon mustard and a drizzle of olive oil, then season with salt and pepper. Add the sirloin steak and turn to coat. Set aside.
Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion and mushrooms, stirring occasionally, until softened, 4-5 minutes. Add the garlic, thyme and butter and cook until fragrant, 1 minute. Season to taste, then transfer to a large bowl.
While the mushrooms are cooking, heat a large frying pan over a medium high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Add the kale and cook until wilted, 1-2 minutes. Season. Transfer to a plate, cover to keep warm and set aside.
Return the large frying pan to a high heat with a drizzle of olive oil, if needed. When the oil is hot, cook the steak for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and leave to rest for 5 minutes.
While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the longlife cream (see ingredients), beef-style stock powder, crushed peppercorns and any steak resting juices, stir to combine and simmer until thickened slightly, 1-2 minutes.
Transfer the roasted potatoes to the mushrooms and toss to combine. Sprinkle over the grated Parmesan cheese. Slice the lemon into wedges. Slice the Dijon steak. Bring everything to the table to serve. Help yourself to the steak, Parmesanmushroom potatoes and greens. Pour the creamy peppercorn sauce over the steak. Sprinkle the hazelnuts over the greens. Serve with the lemon wedges.