Pop on your apron and whip up this gourmet feast, with mouth-watering beef fillet, creamy Béarnaise and a top-notch salad, you'll fall in love with creating this fine-dining experience just as much as eating every delicious bite.
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.
garlic & herb seasoning
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
premium fillet steak
shaved Parmesan cheese(ContainsMilk)
béarnaise sauce(ContainsMilk, EggMay be present Tree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm cubes. Place the potato, beetroot, garlic & herb seasoning and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
While the potato is roasting, finely chop the garlic, roasted almonds and parsley leaves.
See Top Steak Tips (below) for extra info!
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. Remove from the heat. Place the steak on a second oven tray lined with baking paper. 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!
Top Steak Tips!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and roasted almonds and cook, stirring, until fragrant, 1-2 minutes. Transfer to a small bowl. Add the parsley and season with salt and pepper. Stir to combine.
While the beef is resting, thinly slice the pear into wedges. In a large bowl, combine the pear and rocket leaves. Season with salt and pepper and a small drizzle with olive oil. Top with the shaved Parmesan cheese and a drizzle of the balsamic glaze.
Slice the steak. Divide between plates, spooning any resting juices over the steak. Top with the crumb and the béarnaise sauce. Serve with the roasted veggies and the rocket, Parmesan and pear salad.