Herbed Steak & Parmesan-Mushroom Potatoes
with Peppercorn Sauce & Nutty Sautéed Greens
When the 'steaks' are high... you can’t go past an eye fillet! 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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
baby broccoli
1 bunch
cavolo nero kale
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 packet
button mushrooms
3 clove
garlic
½
Brown Onion
1 bag
herbs
1 packet
Garlic & Herb Seasoning
1 packet
Premium Fillet Steak
1 sachet
beef-style stock powder
1 packet
Peppercorn Sauce
(Contains Milk, Soy; )
½
lemon
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 oven to 240°C/220°C fan-forced. • Cut 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 baby broccoli. Roughly chop cavolo nero kale and roasted hazelnuts. Thinly slice button mushrooms. Finely chop garlic and onion (see ingredients). Pick herbs leaves. Place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil, then season with salt and pepper. Add steak and turn to coat. Set aside.
• Heat a medium frying pan over medium-high heat with a drizzle of olive oil. Cook onion and mushroom, stirring occasionally, until softened, 4-5 minutes. • Add garlic, herbs and the butter and cook until fragrant, 1 minute. Season to taste, then transfer to a large bowl.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add 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 high heat with a drizzle of olive oil, if needed. When oil is hot, cook steak for 3-5 minutes on each side for medium or until cooked to your liking. • Transfer to a plate and set aside to rest.
• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef-style stock powder, peppercorn sauce and any steak resting juices. Stir to combine and simmer until thickened slightly, 1-2 minutes.
• Transfer roasted potatoes to the bowl of mushrooms and toss to combine. Sprinkle over grated Parmesan cheese. • Slice lemon into wedges. Slice herbed steak. Sprinkle hazelnuts over sautéed greens. • Bring everything to the table to serve. Help yourself to steak, Parmesan-mushroom potatoes and nutty greens. • Serve with peppercorn sauce and lemon wedges. Enjoy!