Premium Fillet Steak & Rosemary Fries

Name: Premium Fillet Steak & Rosemary Fries with Lemony Greens & Bearnaise Sauce
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 unit potatoes; 1 bunch rosemary; 2 clove garlic; 1 bag sugar snap peas; 1 bunch asparagus; ½ unit lemon; 1 bunch parsley; 1 packet pine nuts; 1 packet premium fillet steak; 1 tub béarnaise sauce; ½ block goat cheese

with Lemony Greens & Bearnaise Sauce

Get up to $200 off!

Cooking a gourmet meal doesn't take hours or fancy equipment - the key is to start with great ingredients. Whip up this tender fillet steak with a rich and decadent béarnaise, plus rosemary and garlic infused fries and you'll be calling yourself a gourmet chef in no time!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Pine Nut

•Eggs

•Milk

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 bunch

rosemary

2 clove

garlic

1 bag

sugar snap peas

1 bunch

asparagus

½ unit

lemon

1 bunch

parsley

1 packet

pine nuts

(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 packet

premium fillet steak

1 tub

béarnaise sauce

(Contains: Eggs, Milk; May be present: Almond, Macadamia, Walnut, Cashew.)

½ block

goat cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

per serving

Calories2720 kcal

Fat36 g

of which saturates9.7 g

Carbohydrate33.5 g

of which sugars4.8 g

Protein45.1 g

Sodium288 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Pick the rosemary leaves and finely chop.Using the flat side of a knife, gently crush the unpeeled garlic cloves. In a small bowl, combine the rosemary, garlic and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with the rosemary-garlic oil, then add the garlic to the tray. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Set aside.

Return the frying pan to a high heat with a drizzle of olive oil. 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 roasting, trim the sugar snap peas and slice in half lengthways. Cut the woody ends off the asparagus (about 3cm). Zest the lemon (see ingredients list) to get a pinch. Finely chop the parsley.

When the steak has 5 minutes rest time remaining, return the frying pan to a medium-high heat. Add the asparagus and a splash of water. Cook until just tender and bright green, 2-3 minutes. Add the sugar snap peas and cook until tender, 1-2 minutes. Remove from the heat and season with a pinch of salt, pepper, lemon zest and a squeeze of lemon juice.

Thinly slice the steak. Divide the steak, rosemary and garlic fries and lemony greens between plates. Squeeze the garlic flesh from the skins. Spoon any resting juices over the steak and top with béarnaise sauce. Crumble the goat cheese (see ingredients list) over the greens and top with the pine nuts and parsley.