Herbed Steak & Peppercorn-Mushroom Sauce
with Parmesan Potatoes & 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 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
moemoe potato
1 bag
baby broccoli
1 bag
cavolo nero kale
1 packet
button mushrooms
2 clove
garlic
½
lemon
1 sachet
black peppercorns
1 packet
Premium Fillet Steak
1 sachet
Garlic & Herb Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 sachet
Chicken-Style Stock Powder
½ packet
cream
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut Moemoe potato into bite-sized chunks. Halve any thicker stalks of baby broccoli lengthways. Roughly chop cavolo nero kale. Thinly slice button mushrooms. Finely chop garlic. Slice lemon into wedges. Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • 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.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until just tender, 25-30 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crisp, 5 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 2-3 minutes. • Add kale and roasted hazelnuts and cook until softened, 2-3 minutes. • Season and transfer to a bowl. Cover to keep warm.
• See Top Steak Tips (below) for extra info! • Return the 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, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat low, then add chicken-style stock powder, peppercorns, cream (see ingredients) and a splash of water and simmer until thickened, 1-2 minutes.
• Slice herbed steak. • Bring everything to the table to serve. Help yourself to some steak, Parmesan potatoes, nutty sautéed greens and peppercorn-mushroom sauce. • Serve with lemon wedges. Enjoy!