Fillet Steak & Creamy Peppercorn Sauce
with Truffle Fries & Garlic Butter Greens
There’s something eternally comforting about the aroma of a creamy black garlic sauce. Completely mouth-watering to say the least. Drizzle it over tender premium fillet steak with a side of nutty greens and zesty chilli-baked fries, it’s time for pub-style steak and chips to move over; there’s a new and completely luxe contender in town.
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
1
Brown Onion
1 bag
cavolo nero kale
1 clove
garlic
1 bag
green beans
5 sachet
black peppercorns
2
potato
½ bottle
truffle oil
1 packet
Premium Fillet Steak
½ bottle
cream
(Contains Milk; )
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice onion. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. Finely chop garlic. Trim green beans. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
• 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. • When the fries are done, drizzle over truffle oil (see ingredients) and toss to coat.
TIP: Truffle oil has a strong flavour – add less if desired!
• While the fries are baking, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak all over, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to a second lined oven tray. Roast steak for 8-10 minutes for medium or until cooked to your liking. • Remove steak from the oven and set aside to rest.
• While the steak is resting, wipe out the pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Add kale, the butter and garlic and cook until fragrant, 2-3 minutes. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the greens cooking process.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion until softened, 2 minutes. • Reduce heat to low, then stir through cream (see ingredients), peppercorns and any steak resting juices. Cook, stirring, until fragrant and thickened, 2-3 minutes. Season with salt. Remove from heat.
• Slice seared fillet steak. • Divide truffle fries, garlic butter greens and steak between plates. • Spoon creamy peppercorn sauce over steak. • Sprinkle roasted hazelnuts over veggies to serve. Enjoy!