To accompany your tender premium fillet steak, we've got mushrooms cooked with garlic and butter, plus elegant roasted veggies and a sweet and savoury salad. Get ready to serve up a feast!
Always refer to the product label for the most accurate ingredient and allergen information.
premium fillet steak
slivered almonds(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
shaved Parmesan cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub the carrots clean. Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20 minutes. Halve the baby broccoli lengthways. Pick the thyme leaves. After 20 minutes, remove the tray from the oven and add the baby broccoli and thyme. Toss to coat and roast until tender, 5-7 minutes.
See Top Steak Tips (below) for extra info! While the carrots are roasting, 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. 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!
Top Steak Tips!
Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Thinly slice the pear. Finely chop the garlic.
Return the frying pan to a medium-high heat with a drizzle of olive oil and the butter. Cook the garlic and sliced mushrooms, stirring often, until browned, 3-4 minutes. Add the balsamic vinegar and cook, stirring, until coated, 1-2 minutes. Season to taste.
TIP: Stir through the steak resting juices for extra flavour!
In a large bowl, combine the pear and rocket leaves. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Add the shaved Parmesan cheese and toss to combine.
Slice the steak. Divide the sliced steak and thymeroasted baby carrots and baby broccoli between plates. Spoon over the balsamic mushrooms and sprinkle with the toasted slivered almonds. Serve with the pear-Parmesan salad.