Venison Steak & Creamy Dijon Potatoes
with Red Wine Jus & Lemony Greens
Tender seared venison steak is the star of this show, flavoured with our Aussie spice blend and drenched in a red wine jus. Served with Dijon potatoes and lemony greens, this completely luxe dish will make the average dinner feel like a special occasion.
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
potato
1 bag
baby broccoli
1 bag
green beans
1 packet
venison steak
1 sachet
Aussie Spice Blend
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Dijon mustard
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into small chunks. Halve any thicker stalks of baby broccoli lengthways. Trim and halve green beans. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add baby broccoli and green beans. • Cover and steam until the veggies are tender, and potatoes can be easily pierced with a fork, 7-8 minutes.
• While the veggies are cooking, combine venison steak, Aussie spice blend and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add red wine jus and a splash of water, gently turning steak to coat.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
• Meanwhile, slice lemon into wedges. Roughly chop roasted almonds. • When the veggies are done, transfer baby broccoli and green beans to a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste and cover to keep warm. • Return potatoes to saucepan, add dijon mustard and mayonnaise and toss to coat. • Lightly crush with a fork. Season to taste and cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Divide venison steak, creamy dijon potatoes and lemony greens between plates. • Spoon over any remaining red wine jus over steak. Garnish greens with roasted almonds. Garnish potatoes with grated Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!