Premium Fillet Steak & Truffle Potatoes
with Garlic-Herb Butter & Parmesan Silverbeet
It would be crazy not to look to the French when designing a gourmet meal – they have one of the most revered cuisines in the world, after all! And what they really do best is take good ingredients and simply elevate them… as the chef in you will do tonight! Bon appetit!
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
2 unit
potatoes
1 bunch
parsley
1 bunch
thyme
½ clove
garlic
1 bunch
rosemary
2 bag
silverbeet
1 unit
long red chilli
1 packet
premium fillet steak
1 packet
Parmesan cheese
(Contains Milk;)
¾ tsp
truffle oil
1 unit
red onion
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
Not included in your delivery
olive oil
40 g
butter
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Pick the thyme leaves. Place the potato and 1/2 the thyme leaves on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 25-30 minutes. In the last 5 minutes of cook time, add the pine nuts to the side of the tray and roast until toasted. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, pick and finely chop the parsley and rosemary leaves. Finely chop the remaining thyme leaves. Finely chop the garlic (see ingredients list). Thinly slice the red onion. Roughly chop the silverbeet. Thinly slice the long red chilli (if using).
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!
While the steak is roasting, combine the salt, butter, parsley, rosemary, remaining thyme and a small pinch of garlic in a medium bowl. TIP: Add as much or as little garlic as you like, depending on your taste. Season with pepper and mash together with a fork. When the steak is resting, top with the garlic-herb butter and re-cover with foil to let it soften.
While the steak is resting, return the pan to a medium-high heat with a drizzle more olive oil if needed. Add the onion and cook until softened, 2-3 minutes. Add the silverbeet and cook, stirring, until softened, 1-2 minutes. Add the remaining garlic and a pinch of salt and pepper. Cook until fragrant, 1 minute. Remove the pan from the heat and stir through the shaved Parmesan cheese and chilli (if using).
Drizzle the roasted potatoes with the truffle oil (see ingredients list). Toss to coat. TIP: Add more or less truffle oil to taste - it has a strong flavour! Thinly slice the steak. Divide the truffle potatoes, Parmesan silverbeet and steak between plates. Sprinkle with the toasted pine nuts.
