Seared Fillet Steak & Balsamic Mushrooms

Seared Fillet Steak & Balsamic Mushrooms

with Thyme-Roasted Carrots & Pear-Parmesan Salad

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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!

Tags:Calorie SmartNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

baby carrots

1 bunch

baby broccoli

1 bunch


1 packet

premium fillet steak

1 packet

slivered almonds

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



2 clove


1 punnet

sliced mushrooms

1 bag

rocket leaves

1 packet

shaved Parmesan cheese


Not included in your delivery

olive oil

20 g



1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2285 kJ
Fat30.5 g
of which saturates11 g
Carbohydrate19 g
of which sugars13.2 g
Dietary Fiber0 g
Protein45 g
Cholesterol0 mg
Sodium322 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
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. 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!

  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.

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.