Fillet Steak & Onion-Peppercorn Sauce
with Truffle Fries & Garlicky Greens
There’s something eternally comforting about the aroma of a creamy peppercorn sauce. Completely mouth-watering to say the least. Drizzled over tender premium fillet steak with a side of nutty greens and umami-rich truffle 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
2
potato
1
onion
1 clove
garlic
½ sachet
black peppercorns
1 bag
green beans
1 bunch
cavolo nero kale
1 sachet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ bottle
cream
(Contains Milk; )
¼ tsp
truffle oil
1 packet
Premium Fillet Steak
Not included in your delivery
1
olive oil
1 g
butter
(Contains Milk; )
1 tbs
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Thinly slice the brown onion. Finely chop the garlic. Lightly crush the black peppercorns (see ingredients). Trim the green beans. Thinly slice the cavolo nero kale. Heat a large frying pan over a medium-high heat. Toast the pine nuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.
Place the 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. Transfer the fries to a medium bowl and drizzle with the truffle oil (see ingredients). Toss to coat.
TIP: Add more or less truffle oil to taste.
While the fries are baking, heat a large frying pan over a high heat with a drizzle of olive oil. Season the premium fillet steak all over, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second lined oven tray. Roast for 8-10 minutes for medium or until cooked to your liking. Remove the steak from the oven and set aside to rest.
While the steak is resting, wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Add the kale, butter and 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the onion, crushed peppercorns and remaining garlic until softened, 2 minutes. Add the vinegar and stir until evaporated. Reduce the heat to low, then stir through the longlife cream (see ingredients) and any steak resting juices. Cook, stirring, until the peppercorn flavours have infused and the sauce has thickened, 2-3 minutes. Season with salt. Remove from the heat.
Slice the seared fillet steak. Divide the truffle fries, garlicky greens and steak between plates. Spoon the onion-peppercorn sauce over the steak. Sprinkle the toasted pine nuts over the veggies to serve.