Peppercorn Steak & Creamy Mushroom Sauce
with Parmesan Chive Mash & Lemon Green Beans
Tender perfection, roasted and flavourful, that’s how people will describe this dinner once they’re done licking the plates. Peppered beef steak is only the beginning with its warming magic, paired with a mushroom sauce and a fluffy cheesy chive mash for a shot of flavour. Tonight’s dinner will have the aftertaste of satisfaction.
Unfortunately, this week's chives were in short supply, so we've replaced them with parsley. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 bag
parsley
2
potato
1 packet
Grated Parmesan Cheese
(Contains Milk; )
2
portabello mushrooms
1 bag
green beans
½
lemon
1 sachet
black peppercorns
1 packet
Beef Rump
1 sachet
Chicken-Style Stock Powder
½ packet
cream
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop parsley leaves. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Cook in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to pan. Add the butter, milk and grated Parmesan cheese to the potato. Mash until smooth. • Add parsley and stir to combine. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!
• While the potatoes are cooking, thinly slice portabello mushrooms. Trim green beans. Zest lemon and slice into wedges. Crush black peppercorns in a pestle and mortar, or in their sachet using a rolling pin. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Place crushed peppercorns in a shallow dish. Dip each side of the beefrump in the peppercorns, pressing to coat. Season with salt.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and cook until tender, 4-5 minutes. • Add lemon zest and a squeeze of lemon juice and season. Transfer to a plate and 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. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 5-6 minutes. • Add chicken-style stock powder and cream (see ingredients) and cook, until slightly reduced, 1-2 minutes.
• Slice peppercorn steak. • Divide steak, herby Parmesan mash and lemon green beans between plates. • Pour creamy mushroom sauce over steak. Serve with any remaining lemon wedges. Enjoy!