Whether you have something to celebrate, or just want to enjoy a stunning and 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!
slivered almonds(ContainsTree Nuts)
shaved Parmesan cheese(ContainsMilk)
premium fillet steak
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.
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!
Thinly slice the pear. Finely chop the garlic (or use a garlic press). 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.
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 regularly, until browned, 3-4 minutes. Add some of the balsamic glaze (2 tsp for 2 people / 1 tbs for 4 people). Cook, stirring, until coated, 1-2 minutes. Season to taste with salt and pepper. TIP: Stir through the beef resting juices for extra flavour!
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 finish with the shaved Parmesan cheese.
Thickly slice the premium fillet steak. Divide the sliced beef between plates. Spoon over the balsamic mushrooms and sprinkle with the slivered almonds. Serve with the roasted Dutch carrots and broccolini and the rocket, pear and Parmesan salad.