Premium Fillet Steak & Hasselback Potatoes
with Argentinian Roast Eggplant & Parsley-Garlic Sauce
A juicy tender steak is one thing, but the right condiment takes it to the next level of deliciousness. We've added a bright parsley-sauce and a side of Argentinian-style roasted eggplant to give the classic steak and three veg a flavourful and worldly upgrade.
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
eggplant
1 sachet
Rustic Herb Spice Blend
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 bag
green beans
1 packet
Premium Fillet Steak
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
salad leaves
1 packet
Parsley-Garlic Sauce
(May be present Egg, Gluten, Tree Nuts, Sesame, Fish, Milk, Soy. )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice the potato without cutting all the way through. Place on a lined oven tray, flat-side down and repeat with the remaining potato. Sprinkle over the Aussie spice blend and drizzle with olive oil. Toss gently to coat, spread out evenly, then roast until tender, 30-35 minutes.
While the potatoes are roasting, thinly slice the eggplant. In a large bowl, combine the rustic herb spice blend, the honey and olive oil (1/4 cup for 2 people / 1/2 for 4 people), then season with salt and pepper. Add the eggplant and toss to coat. Transfer the eggplant to a second lined oven tray. Spread out evenly, then roast until golden brown and tender, 20-25 minutes. When the eggplant is done, transfer to a serving bowl, then crumble over the cheese. Toss to combine.
See Top Steak Tips (below) for extra info! While the eggplant is roasting, 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 the tray with the potatoes and roast for 8-10 minutes for medium or until cooked to your liking. Remove from the oven and set the steak aside to rest.
See Top Steak Tips (below) for extra info! While the eggplant is roasting, 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 the tray with the potatoes and roast for 8-10 minutes for medium or until cooked to your liking. Remove from the oven and set the steak aside to rest.
Roughly chop the roasted almonds. Add a drizzle of red wine vinegar and olive oil to the green beans and season. Add the rocket leaves and almonds. Toss to coat.
Slice the steak and spoon over some of the parsley-garlic sauce. Bring everything to the table to serve. Help yourself to the steak, hasselback potatoes, green bean salad and Argentinian roasted eggplant. Serve with the remaining parsley-garlic sauce.