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.
Always refer to the product label for the most accurate ingredient and allergen information.
premium fillet steak
grated Parmesan cheese(ContainsMilk)
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
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!
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.