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Premium Fillet Steak & Balsamic Mushrooms

Premium Fillet Steak & Balsamic Mushrooms

with Thyme-Roasted Carrots & Pear-Parmesan Salad

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Whether you have something to celebrate, or just want to enjoy a special meal any night of the week, this combination of delights will satisfy! To accompany your tender steak, we have upgraded mushrooms by adding a sweet and tangy balsamic glaze and golden garlic. Plus, the sides are almost as good as the main course, with elegant roasted veggies and a sweet and savoury salad. Get ready to serve up a feast!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilkSulphites
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

Dutch carrots

1 bunch


1 bunch


1 unit


2 clove


1 packet

slivered almonds

(ContainsTree Nuts)

1 bag

rocket leaves

1 packet

shaved Parmesan cheese


1 packet

premium fillet steak

1 punnet

sliced mushrooms

½ bottle

balsamic glaze


Not included in your delivery

olive oil

1 tsp

balsamic vinegar

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2550 kJ
Fat30.1 g
of which saturates13.3 g
Carbohydrate28.2 g
of which sugars20.6 g
Protein50.5 g
Sodium316 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
Roast veggies
Roast veggies

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the Dutch carrots and scrub them 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 broccolini lengthways. Pick the thyme leaves. After 20 minutes, remove the tray from the oven and add the broccolini and thyme. Toss to coat and roast until tender, 5-7 minutes.

Cook the beef
Cook the beef

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 from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

toast slivered almonds
toast slivered almonds

Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Set aside. Thinly slice the pear. Finely chop the garlic (or use a garlic press).

Make the balsamic mushrooms
Make the balsamic mushrooms

Return the frying pan to a medium-high heat with a drizzle of olive oil and the butter. Add the garlic and sliced mushrooms and cook, stirring often, until browned, 3-4 minutes. Add balsamic glaze (2 tsp for 2 people / 1 tbs for 4 people) and cook, stirring, until coated, 1-2 minutes. Season to taste with salt and pepper. TIP: Stir through the steak resting juices for extra flavour!

Make the salad
Make the salad

In a large bowl, combine the pear and rocket leaves. Season with salt and pepper, drizzle with olive oil and balsamic vinegar. Toss just before serving and sprinkle with the shaved Parmesan cheese.

Serve up
Serve up

Thickly slice the premium fillet steak and divide between plates. Spoon over the balsamic mushrooms and sprinkle with the slivered almonds. Serve with the roasted Dutch carrots and broccolini. Serve the rocket, pear and Parmesan salad on the side.