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Premium Steak

Premium Steak

with Mushroom Sauce and Creamy Mash

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The ultimate in comforting pub fare without the hassle of getting down the pub in the cold. With this creamy mushroom sauce infused with Dijon mustard, you’ve got a night of deliciousness ahead. Don’t forget to rest your steaks for perfect tenderness!


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 Time45 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 kg


1 packet

snow peas

2 steak

premium beef rump

1 punnet

button mushrooms

2 tsp

Dijon mustard


Not included in your delivery

3 tbs



1 cup



1 tbs

olive oil

1 tbs

plain flour

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat13.2 g
of which saturates6.5 g
Carbohydrate41.2 g
of which sugars7.1 g
Dietary Fibre0 g
Protein12.6 g
Cholesterol0 mg
Sodium121 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pot
Potato Masher
Slotted Spoon
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, peel the potatoes and chop them into 2 cm chunks. Trim the ends of the snow peas and slice the button mushrooms.


Place the potato in a large pot of salted water. Cover and bring to the boil, and then reduce to a simmer for 15 minutes. Add the snow peas and simmer for a further 2-3 minutes or until the potato and snow peas are tender. Remove the snow peas using tongs or a slotted spoon and set aside. Drain the potatoes and return them to the saucepan with 1 1⁄2 tbs of the butter and a 1⁄4 cup of milk. Mash the mixture together with a potato masher or fork until smooth. Season to taste with salt and pepper.


Heat half the olive oil in a large frying pan over a medium-high heat. Cook the premium beef rump steaks for 3-4 minutes on each side for medium rare, or until cooked to your liking. Transfer to a plate and cover with foil for 5-7 minutes to rest (this ensures the meat is tender and juicy). Slice into 1 cm thick slices.


While the steak is resting, make the mushroom sauce. Heat the remaining olive oil and butter in a medium saucepan over a medium-high heat. Add the button mushrooms and cook for 4-5 minutes, or until soft. Combine the remaining milk and plain flour in a small bowl, and then add to the pan. Simmer for 1-2 minutes, stirring with a wooden spoon, until the sauce thickens. Add the Dijon mustard and stir. Season to taste with salt and pepper. Remove from the heat.


To serve, divide the creamy mash, snow peas and sliced steak between plates. Top with the mushroom sauce. Enjoy!