Premium Fillet Steak & Creamy Truffle-Mushroom Sauce
with Chive Mash & Roasted Baby Carrots
Who says that steak and mash can't be gourmet? When you top it with a silky mushroom and truffle-infused sauce, then add creamy mashed potato flecked with chives, this classic combo gets a restaurant-quality vibe. Pour yourself a glass of something special and prepare for a fine dining experience.
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 bunch
Baby Rainbow Carrots
2
potato
1 bunch
chives
½
onion
1 bunch
baby broccoli
1 punnet
button mushrooms
1 packet
Premium Fillet Steak
1 bottle
cream
(Contains Milk; )
½ bottle
truffle oil
1 clove
garlic
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains Milk; )
40 g
butter
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub the carrots clean. Place the carrots on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the carrots are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the milk, butter and the salt, then mash until smooth. Finely chop the chives. Stir the chives through the mash, then cover to keep warm.
While the potato is cooking, finely chop the brown onion (see ingredients). Trim the ends of the baby broccoli. Thinly slice the button mushrooms. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the baby broccoli and a splash of water, then season. Cook, tossing, until tender, 5-6 minutes. Transfer to a plate and cover to keep warm.
See Top Steak Tips (below) for extra info! Return the frying pan to a high heat. Drizzle the premium fillet steak with olive oil and season on both sides. When the oil is hot, add the steak to the pan and sear until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 8-10 minutes for medium, or until cooked to your liking. Remove the steak from the oven and set aside to rest for 10 minutes.
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
While the steak is resting, finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the onion and sliced mushrooms until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Reduce the heat to low and stir through the longlife cream (see ingredients), any steak resting juices and the truffle oil (see ingredients). Season with salt and cook, stirring, until thickened, 2-3 minutes. TIP: Add less truffle oil if you're not a fan of the strong flavour!
Slice the premium fillet steak. Divide the steak, chive mash, roasted rainbow carrots and baby broccoli between plates. Spoon the creamy truffle and mushroom sauce over the steak.