Steak & Creamy Mushroom Thyme Sauce

Name: Steak & Creamy Mushroom Thyme Sauce with Mashed Potato & Greens Beans
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Light Cooking Cream; 1 packet Green Beans; 2 Garlic; 1 packet Sliced Mushrooms; 1 sachet Chicken Stock Pot; 2 Potato; 300 g Premium Sirloin Tip; 1 sachet Thyme; 1 drizzle olive oil; 30 g butter; 2 tbs milk; ¼ tsp salt

with Mashed Potato & Greens Beans

Get up to $200 off!

It’s hard to beat a classic pub bistro meal. A juicy cut of premium beef steak is always satisfying, while a side of potato mash and green beans are comfortingly familiar. Just add a creamy mushroom and thyme sauce to perfectly tie it all together!

Allergens:

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

1 packet

Green Beans

Garlic

1 packet

Sliced Mushrooms

1 sachet

Chicken Stock Pot

Potato

300 g

Premium Sirloin Tip

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

30 g

butter

2 tbs

milk

¼ tsp

salt

Nutritional Values

Calories619 kcal

Energy (kJ)2590 kJ

Fat37.1 g

of which saturates19.8 g

Carbohydrate30.2 g

of which sugars10 g

Dietary Fibre8.5 g

Protein41.7 g

Sodium741 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer to lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the butter and the milk to potato and season with the salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• While the potatoes are boiling, trim green beans. • Finely chop garlic. • Pick and roughly chop thyme leaves.

• Return the frying pan to medium,-high heat with a drizzle of olive oil. • Add green beans and cook, tossing regularly, until tender, 4-5 minutes. Season. • Set aside on a plate and cover to keep warm.

• Return the pan to high heat with a drizzle of olive oil. Add sliced mushrooms and cook, stirring, until browned, 4-5 minutes. • Add garlic and thyme and cook until fragrant,1 minute. • Reduce heat to medium-low, add light cooking cream and chicken stock, stir to combine and cook until thickened slightly, 1-2 minutes. Season to taste with salt and pepper.

• Thinly slice the sirloin tip and divide between plates with green beans and mashed potato. • Spoon over the creamy mushroom sauce to serve. Enjoy!