Seared Fillet Steak & Balsamic Mushrooms
with Thyme-Roasted Carrots & Pear-Parmesan Salad
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 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.
Ingredients
1 bunch
baby carrots
1 bunch
broccolini
1 bunch
thyme
1 packet
premium fillet steak
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 unit
pear
2 clove
garlic
1 punnet
sliced mushrooms
1 bag
rocket leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
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 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.
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.
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 5 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 (or use a garlic press).
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 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, then season with salt and pepper. Top with the shaved Parmesan cheese. Toss to combine.
Thickly slice the steak. Divide the sliced steak, thyme-roasted baby carrots and broccolini between plates. Spoon over the balsamic mushrooms and sprinkle with the toasted slivered almonds. Serve with the pear-Parmesan salad on the side.
