HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOlive & Fetta Steak Involtini
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Olive & Fetta Steak Involtini

Olive & Fetta Steak Involtini

with Sweet Potato Mash

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Involtini is one of our favourite dishes: it looks so fancy and complicated, but is very easy to prepare. This particular involtini is stuffed with fetta, olives, lemon zest and parsley; a lovely creamy savoury mixture. Mashed sweet potato is the perfect colourful side for this show stopper dinner.

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

sweet potato

½ unit

kalamata olives

1 block

fetta cheese

(ContainsMilk)

½

lemon

⅓ bunch

parsley

4 steak

beef rump

1 bag

baby spinach leaves

Not included in your delivery

2 tsp

butter

(ContainsMilk)

2 tsp

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2410 kJ
Fat48.4 g
of which saturates11.5 g
Carbohydrate30.7 g
of which sugars12.3 g
Dietary Fibre0 g
Protein48.4 g
Cholesterol0 mg
Sodium827 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Zester
Potato Masher
Saucepan
Strainer
Small Bowl
Baking Paper
Rolling Pin
Pan
Plate
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, peel the sweet potato and cut into 2 cm pieces. Finely chop the kalamata olives and parsley. Crumble the fetta cheese. Zest the lemon and cut it into wedges.

2

Place the sweet potato in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.

3

Meanwhile, combine the kalamata olives, fetta cheese, lemon zest and parsley in a small bowl and season with cracked black pepper.

4

Each beef rump steak should be 5 mm thick. If they’re not, place the beef rump steak between two pieces of baking paper and bash with a rolling pin or meat mallet until the correct thickness is achieved.

5

Spread each piece of beef rump steak with some of the fetta cheese and kalamata olive mixture. Roll up to enclose.

6

Heat a lightly greased medium frying pan over a medium-high heat. Add the steak parcels seam side down so that they seal. Cook, turning, for 6 minutes for medium or until cooked to your liking. Set aside and cover with foil. Rest for 2 minutes.

7

To serve, divide the sweet potato mash, fresh baby spinach and steak parcels between plates. Drizzle the baby spinach leaves with olive oil and balsamic vinegar. Serve with the lemon wedges. Tip: The beef tastes delicious squeezed with some lemon juice.