HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPremium Fillet Steak & Truffle Potatoes
Premium Fillet Steak & Truffle Potatoes

Premium Fillet Steak & Truffle Potatoes

with Garlic-Herb Butter & Parmesan Silverbeet

Read more

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!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

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.

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

2 unit


1 bunch


1 bunch


½ clove


1 bunch


2 bag


1 unit

long red chilli

1 packet

premium fillet steak

1 packet

shaved Parmesan cheese


¾ tsp

truffle oil

1 unit

red onion

1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

40 g



¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3250 kJ
Fat45.6 g
of which saturates20.2 g
Carbohydrate38.8 g
of which sugars9.3 g
Dietary Fibre0 g
Protein45.9 g
Cholesterol0 mg
Sodium841 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
download icondownload icon

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.