Make a flavour-packed sauce to drizzle over a tender cut of premium fillet steak using onion, chives and garlic. Then, finish off your gourmet creation with creamy mash and vibrant greens.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
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
2
potato
1 bag
baby broccoli
1 g
green beans
½
onion
1 packet
Premium Fillet Steak
½ sachet
Chicken-Style Stock Powder
2 clove
garlic
1 bag
herbs
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
olive oil
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
½ cup
water
20 g
butter (for the mash)
(Contains Milk; )
40 g
butter (for the sauce)
(Contains Milk; )
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato, then cut into large chunks. Trim the baby broccoli and green beans. Thinly slice the onion (see ingredients). Finely chop the garlic and herbs.
In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium fillet steak all over with salt and pepper, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the steak is roasting, cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter (for the mash), the milk and the salt, then mash until smooth. Add the grated Parmesan cheese and stir through until melted. Cover to keep warm.
While the potato is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans, tossing, until tender, 4-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a plate.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion until tender, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, any steak resting juices and the chicken-style stock powder (see ingredients). Bring to the boil, then reduce the heat to medium and simmer for 2 minutes. Add the butter (for the sauce) and whisk to combine. Remove from the heat, then stir through the chives.
Slice the premium fillet steak. Divide the Parmesan mash, greens and steak between plates. Spoon the onion-chive sauce over the steak to serve.