Prepare for something a little extraordinary tonight. The secret is black garlic – aged for its unique and mellow flavour – for a creamy mayo to pair perfectly with steak and baked gratin. Finish off this restaurant-quality meal with a decadent blondie studded with chocolate chunks and topped with butterscotch sauce for maximum wow-factor.
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.
1 unit
butternut pumpkin
1 bunch
sage
1 clove
garlic
1 bunch
baby broccoli
1 tub
black garlic
1 packet
mayonnaise
(Contains Egg;)
½ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
premium fillet steak
1 packet
blondie mix
(Contains Gluten; May be present: Tree Nuts, Peanut, Sesame, Soy, Sulphites. )
1 packet
light thickened cream
(Contains Milk;)
½ packet
dark chocolate chunks
(Contains Soy;)
1 tub
Dark Roasted Peanut Butter
(Contains Peanut; May be present: Tree Nuts, Sesame. )
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
olive oil
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
¾ cup
milk
(Contains Milk;)
¼ tsp
salt
Preheat the oven to 220°C/200°C fan-forced. Peel and chop the butternut pumpkin into 0.5cm slices. Place in a baking dish lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until just tender, 15 minutes.
While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic (or use a garlic press). Trim the ends of the baby broccoli and halve any thick stalks lengthways. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth, then stir in the mayonnaise. In a medium bowl, combine the panko breadcrumbs (see ingredients list) with a good drizzle of olive oil and season with salt and pepper.
Heat a large frying pan over a medium heat and add the butter, sage and garlic. Cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. Pour the sauce over the pumpkin in the baking dish. Top with the panko breadcrumb mixture and bake until golden and bubbling, 10-15 minutes.
While the gratin is baking, wash the frying pan and return 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 an 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, return the pan to a medium-high heat along with a drizzle of olive oil. Add the baby broccoli and cook, tossing, until just tender, 5-6 minutes. Season with salt and pepper. TIP: Add a dash of water to help speed up the cooking process.
Slice the steak. Divide the pumpkin and sage gratin, steak and baby broccoli between plates. Pour any resting juices over the steak and top with black garlic mayo.