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

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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-FreeUnder 650kcal
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




red onion

1 bunch


1 packet

pine nuts

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

1 bag


½ clove


2 bag


1 packet

premium fillet steak

¾ tsp

truffle oil

1 packet

shaved Parmesan cheese


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)2556 kJ
Fat32.2 g
of which saturates15.9 g
Carbohydrate32.6 g
of which sugars7.9 g
Dietary Fibre0 g
Protein43.9 g
Cholesterol0 mg
Sodium751 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
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Preheat the oven to 220°C/200°C fan-forced. Take the butter out of the fridge. Cut the potato (unpeeled) into 1cm chunks. Cut the red onion to 2cm wedges. Pick the thyme leaves. Place the potato, onion and 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, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the veggies are roasting, pick and finely chop the parsley leaves. Finely chop the garlic (see ingredients). Roughly chop the silverbeet.


Heat a large frying pan over a medium-high heat. Cook the pine nuts until toasted, 2-3 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. 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. 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, and a small pinch of the garlic in a medium bowl. Season with pepper and mash together with a fork. TIP: Add more or less garlic to taste.


While the steak is resting, return the pan to a medium-high heat with a drizzle more olive oil if needed (no need to wash the pan!). Cook the silverbeet and remaining garlic, stirring, until softened, 1-2 minutes. Remove the pan from the heat. Drizzle a little truffle oil over the roasted veggies. Toss to coat. TIP: Add more or less truffle oil to taste - it has a strong flavour!


Thinly slice the steak. Spoon the butter over the steak. Divide the truffle potatoes and onions, premium fillet steak and silverbeet between plates. Sprinkle the toasted pine nuts and shaved Parmesan cheese over the silverbeet.