Venison Steak & Thyme-Pepper Sauce
with Roasted Veggies & Nutty Baby Broccoli
There’s something eternally comforting about the aroma of a peppery thyme sauce. Completely mouth-watering to say the least. Drizzled over tender seared venison steak with a side of greens and toasted almonds, it’s time for pub-style steak and potatoes to move over; there’s a new and completely luxe contender in town.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
Kumara
2
parsnip
4 clove
garlic
½ bunch
baby broccoli
1 packet
green beans
1 packet
thyme
1 packet
flaked almonds
(Contains Almond; )
1 packet
venison steak
½ packet
cream
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel kumara. Cut kumara and parsnip into bite-sized chunks. Lightly crush half the garlic with the skin on. • Place kumara, parsnip 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.
• Meanwhile, finely chop remaining garlic. Halve any thicker stalks of baby broccoli (see ingredients) lengthways. Trim green beans. Pick thyme leaves.
• When the veggies have 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook green beans and baby broccoli until tender, 5-6 minutes. • Add flaked almonds and chopped garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• See Top Steak Tips (below)! • Season venison steak on both sides. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook steak for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While the steak is resting, wipe out frying pan and return to medium-low heat with a drizzle of olive oil. • Add cream (see ingredients), thyme and generously season with pepper, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.
• Slice venison steak. • Divide roasted veggies, steak and nutty greens between plates. • Spoon thyme-pepper sauce over steak to serve. Enjoy!