HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Beef & Béarnaise Ciabatta With Tomato Capsicum Relish
Roasted Beef & Béarnaise Ciabatta with Tomato-Capsicum Relish

Roasted Beef & Béarnaise Ciabatta with Tomato-Capsicum Relish

Spiced Apple & Pear Crumble for Dessert

Father's Day Special
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Show Dad the love this Father’s Day by surprising him with a sublime two-course feast. We've made sure that this hearty meal delivers with every bite, the juicy beef steak and a flavour-packed relish is just the start! Finish this feast with a golden spiced apple and pear crumble he'll absolutely love.


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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 bunch


1 packet

premium fillet steak

1 tub

wholegrain mustard


2 clove


½ unit

red onion

1 unit


1 punnet

cherry tomatoes

1 unit


1 bag

rocket leaves

1 packet

shaved Parmesan cheese


2 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 pinch

chilli flakes

1 packet

béarnaise sauce

(ContainsMilk, EggMay be present Tree Nuts)

½ bottle

balsamic glaze


2 unit


1 sachet

sweet golden spice blend

(May be present Milk, Gluten, Soy)

1 packet

classic oat mix

(ContainsSulphites, GlutenMay be present Milk, Sesame, Tree Nuts, Peanuts, Soy)

1 packet

vanilla custard


Not included in your delivery

olive oil

1 tbs

brown sugar

(May be present Milk, Sesame, Tree Nuts, Gluten, Peanuts, Soy)

1 tbs

balsamic vinegar

¼ cup


20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4081 kJ
Fat30.7 g
of which saturates12.7 g
Carbohydrate108.8 g
of which sugars29.5 g
Dietary Fibre0 g
Protein57.3 g
Cholesterol0 mg
Sodium1251 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Pick the rosemary leaves and chop. Place the wedges and rosemary onto the oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake on the top rack until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.


See Top Steak Tips (bottom) for extra info! While the wedges are baking, 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.

Top Steak Tips!

  1. Use paper towel to pat steak dry before seasoning.
  2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
  3. For ultimate tenderness, let steak rest on a plate for 10 minutes before slicing.

Transfer the beef to a second oven tray lined with baking paper and spread over the wholegrain mustard. Roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside loosely covered with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!


While the beef is roasting, finely chop the garlic (or use a garlic press). Finely chop the red onion (see ingredients list). Finely chop the capsicum. Halve the cherry tomatoes. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum, stirring, until just softened, 3-4 minutes. Add the garlic and a pinch of chilli flakes (if using) for 1 minute. Add the cherry tomatoes, brown sugar, balsamic vinegar and water. Bring to the boil then reduce heat to medium. Simmer until reduced, 8-10 minutes. Stir through the butter and season to taste.


Thinly slice the pear. Place the pear in a bowl with the shaved Parmesan cheese and 1/2 the rocket leaves. Just before serving, drizzle with olive oil and season to taste with salt and pepper. Wrap each of the bake-at-home ciabatta in foil, then place directly on a wire rack in the oven and cook until heated through, 5 minutes.


Thinly slice the beef fillet. Slice each ciabatta in half. Spread the ciabatta with the Béarnaise sauce, then top with the beef, tomato and capsicum relish and remaining rocket leaves. Finish the salad with the balsamic glaze (see ingredients list). Serve with the rosemary wedges.