Premium Beef Fillet Steak
with Bacon-Mushroom Sauce & Mashed Potato
Dish up tender beef fillet with a creamy mushroom-bacon sauce, plus mash, baby carrots and green beans to complement the rich flavours . It's hard to beat simple and classic.
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.
Ingredients
1 bunch
baby carrots
1 bag
green beans
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
2
potatoes
1 packet
premium fillet steak
2 clove
garlic
1 bag
parsley
1 packet
bacon
1 packet
sliced mushrooms
1 packet
light thickened cream
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
20 g
butter (for the sauce)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Trim the green tops from the baby carrots and scrub the carrots clean. Place them on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20 minutes. Trim the green beans. When the carrots have been cooking for 20 minutes, add the green beans and pine nuts to the oven tray and toss to combine. Return to the oven and roast until the beans are tender and the pine nuts are golden, 5-7 minutes.
While the carrots are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter (for the mash), milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm and set aside.
See Top Steak Tips (bottom) for extra info! While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove from the oven and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
Meanwhile, finely chop the garlic. Finely chop the parsley leaves. Roughly chop the bacon. Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook the bacon, tossing occasionally, until browned, 4-5 minutes. Stir through 1/2 the parsley and transfer to a bowl.
TIP:No need to wash the pan before cooking the bacon, or after!
Return the frying pan to a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter (for the sauce) and cook, stirring, until well browned, 4-5 minutes. Reduce the heat to medium and return the bacon to the pan along with the light thickened cream and any resting juices from the steak. Stir until well combined and reduced slightly, 2-3 minutes. Season to taste.
Slice the steak. Divide the mashed potato, roasted veggies, pine nuts and steak between plates. Spoon over the creamy bacon-mushroom sauce and garnish with the remaining parsley.
