Fillet Steak & Creamy Bacon-Mushroom Sauce for Dinner
with White Chocolate Pots for Dessert
Dish up tender premium beef eye fillet with a divine creamy mushroom and bacon sauce, plus crispy wedges and sautéed greens complement the rich flavours . It's hard to beat simple and classic, but it's sure easy to give it a snazzy makeover.
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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 bunch
baby broccoli
1 bag
parsley
1 packet
button mushrooms
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 packet
Premium Fillet Steak
1 sachet
Garlic & Herb Seasoning
1 packet
diced bacon
½ bottle
cream
(Contains Milk; )
2 clove
garlic
1 packet
white chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )
2 packet
flaked almonds
(Contains Almond; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• While the fries are baking, halve baby broccoli lengthways. Finely chop garlic and parsley leaves. Thinly slice button mushrooms.
• In a large frying pan heat a drizzle of olive oil over high heat. Season premium fillet steak with garlic & herb seasoning, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to a second lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. Remove steak from the oven and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the steak is roasting, wipe out and return frying pan to medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a plate. • Return the pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until softened, 5-6 minutes. • Add baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted, 1-2 minutes. Transfer to a medium bowl and cover to keep warm.
• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil if needed. Cook diced bacon, stirring occasionally, until browned, 4-5 minutes. Stir through 1/2 the parsley, then transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Add mushrooms and the butter and cook, stirring, until browned, 4-5 minutes. • Reduce the heat to medium, then return the bacon-parsley mixture to the pan with cream (see ingredients) and any steak resting juices. Stir until well combined and reduced slightly, 2-3 minutes. Season to taste.
• Thinly slice fillet steak. Add pine nuts to the bowl with the spinach and baby broccoli. Season with salt and pepper and toss to combine. • Divide nutty greens, golden fries and steak between plates. • Spoon creamy bacon and mushroom sauce over steak. • Garnish with remaining parsley to serve. Enjoy!