Premium Beef Fillet with Bacon-Mushroom Sauce & Mashed Potato
with Apple & Pear Crumble for Dessert
Show Mum the love this Mother’s Day by surprising her with a sublime two-course meal. Dish up tender beef fillet with a delicious mushroom-bacon sauce, plus mash and veggies. Then, for dessert, whip up our heavenly apple and pear crumble.
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
2 bunch
baby carrots
1 bag
green beans
2 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
4 unit
potatoes
2 packet
premium fillet steak
2 packet
bacon
4 clove
garlic
1 bag
parsley
1 punnet
sliced mushrooms
2 packet
light thickened cream
(Contains Milk;)
2 unit
apple
2 unit
pear
1 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
1 bag
classic oat mix
(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 tub
vanilla custard
(Contains Milk;)
Not included in your delivery
olive oil
60 g
butter (for the mash)
(Contains Milk;)
⅓ cup
milk
(Contains Milk;)
½ tsp
salt
40 g
butter (for the sauce)
(Contains Milk;)
40 g
brown sugar
1 tbs
water
100 g
butter
Nutritional Values
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 them clean. Place the carrots 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 roasting for 20 minutes, add the green beans and pine nuts to the oven tray and toss to combine. Return to the oven 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 with a lid to keep warm and set aside.
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 the tray from the oven and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the steak is cooking, slice the bacon into thin batons. Finely chop the garlic (or use a garlic press). Finely chop the parsley. Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the bacon and cook, stirring 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 add the bacon-parsley mixture, light thickened cream and any resting juices from the steak. Cook, stirring, until well combined and reduced slightly, 2-3 minutes. Season to taste with salt and pepper.
Thickly slice the steak. Divide the mashed potato, baby carrots, green beans and premium beef fillet steak between plates. Spoon over the creamy bacon-mushroom sauce and garnish with the remaining parsley.
