Premium Steak Fillet & Hasselback Potato Feast
with Mediterranean-Roasted Eggplant & Herby Mayo
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-garlic sauce and a side of Argentinian-style roasted carrot to give the classic steak and three veg a flavourful and worldly upgrade.
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
potatoes
1
eggplant
½ sachet
Garlic & Herb Seasoning
¼ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Premium Fillet Steak
1 bunch
baby broccoli
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 bag
Rocket leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato in half lengthways. Place one potato half, flat-side down, on a board between two wooden spoon handles (or chopsticks). • Thinly slice potato without cutting all the way through. Place potato on one side of a lined oven tray, flat-side down and repeat with the remaining potatoes. • Sprinkle over Aussie spice blend and drizzle with olive oil. Toss gently to coat, spread out evenly, then roast until tender, 30-35 minutes.
• Meanwhile, cut eggplant into small chunks. • Place on a second lined oven tray with garlic & herb seasoning and the honey. Drizzle with olive oil and toss to coat. Spread out evenly, then roast until golden brown and tender, 20-25 minutes. • When eggplant is done, crumble over feta (see ingredients), then toss to combine. Transfer to a serving bowl.
• See Top Steak Tips (below) for extra info! • While the eggplant is roasting, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak all over, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to the oven tray with potatoes and roast for 8-10 minutes for medium or until cooked to your liking. • Remove from oven and set steak aside to rest for 10 minutes.
• Halve any thicker stalks of baby broccoli lengthways. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. Season to taste. Transfer to a medium bowl and allow to cool slightly.
• Roughly chop roasted hazelnuts. • To the bowl with baby broccoli, add rocket leaves, hazelnuts and a drizzle of vinegar and olive oil. Season and toss to coat.
• Slice premium steak fillet, then spoon over some dill & parsley mayonnaise. • Bring everything to the table to serve. Help yourself to some steak, hasselback potatoes, baby broccoli salad and Mediterranean roasted eggplant. • Serve with any remaining dill-parsley mayo. Enjoy!