HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPremium Fillet Steak & Tarragon Sauce
Premium Fillet Steak & Tarragon Sauce

Premium Fillet Steak & Tarragon Sauce

with Parmesan Mash & Greens

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Make a flavour-packed sauce to drizzle over a tender cut of premium fillet steak using eschalot – a sweeter and more delicate type of onion – plus tarragon and garlic. Then, finish off your gourmet creation with creamy mash and vibrant greens.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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 bag

green beans

1 unit


2 clove


½ bunch


1 packet

premium fillet steak

½ cube

chicken stock

2 packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g

butter (for the mash)


2 tbs



¼ tsp


½ cup


40 g

butter (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3314 kJ
Fat47.5 g
of which saturates26.1 g
Carbohydrate33.7 g
of which sugars7.9 g
Dietary Fibre0 g
Protein53.5 g
Cholesterol0 mg
Sodium979 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
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. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the woody ends (about 3cm) off the asparagus. Trim the green beans. Finely chop the eschalot. Finely chop the garlic (or use a garlic press). Pick and finely chop the tarragon leaves until you have 1 tsp for 2 people / 2 tsp for 4 people.

TIP: Tarragon has a mild aniseed flavour, use less if you're not a fan!


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 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!

Top Steak Tips!

  1. Use paper towel to pat steak dry before seasoning.
  2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
  3. For ultimate tenderness, let steak rest on a plate for 10 minutes before slicing.

While the steak is cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter (for the mash), milk and the salt to the saucepan. Mash with a potato masher or fork until smooth. Add the grated Parmesan cheese and stir through until melted. Cover with a lid to keep warm.


While the potato is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and cook until starting to soften, 2 minutes. Add the green beans and cook, tossing, until bright green and just tender, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a plate and cover to keep warm.

TIP: The garlic can burn fast, so keep an eye on it!


Return the frying pan to a medium heat with a drizzle of olive oil. Add the eschalot and remaining garlic and cook until fragrant, 1-2 minutes. Add the water, any steak resting juices and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to a boil then reduce the heat to medium and simmer for 2 minutes. Whisk in the butter (for the sauce). Remove from the heat and stir in the tarragon.


Thinly slice the steak. Divide the Parmesan mash and greens between plates. Place the steak on top of the mash and top with the garlic and tarragon sauce.