Venison Steak & Creamy Peppercorn Sauce
with Thyme-Roasted Veggies & Nutty Greens
There’s something eternally comforting about the aroma of a creamy peppercorn sauce. Completely mouth-watering to say the least. Drizzled over tender seared venison steak with a side of greens and toasted pine nuts, it’s time for pub-style steak and chips to move over; there’s a new and completely luxe contender in town.
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
2
parsnip
1 bag
thyme
3 clove
garlic
1 bunch
cavolo nero kale
½ sachet
black peppercorns
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
venison steak
½ bottle
cream
(Contains Milk; )
½ sachet
beef-style stock powder
1 bag
baby broccoli
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato and parsnip into bite-sized chunks. Pick and finely chop the thyme leaves. Lightly crush the garlic with the skin on (2 cloves for 2 people / 4 cloves for 4 people). Place the potato, parsnip, thyme and crushed garlic on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the remaining garlic. Trim and halve the baby broccoli lengthways. Roughly chop the cavolo nero kale. Lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.
When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until tender, 4-5 minutes. Add the pine nuts, kale and chopped garlic and cook until slightly wilted and fragrant, 2-3 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
Season the venison steak on both sides. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
While the steak is resting, allow the pan to cool slightly, then return to a low heat. Cook the longlife cream (see ingredients), beef-style stock powder (see ingredients) and crushed peppercorns until warmed and infused with peppercorn flavour, 2-3 minutes. Stir through any steak resting juices and season with salt.
Slice the venison steak. Divide the thyme-roasted veggies, steak and nutty greens between plates. Spoon over the creamy peppercorn sauce to serve.