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Premium Fillet Steak & Tarragon Sauce

Premium Fillet Steak & Tarragon Sauce

with Parmesan Mash & Greens

Gourmet
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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:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

2 packet

grated Parmesan cheese

(ContainsMilk)

1 bunch

asparagus

1 bag

green beans

1 unit

eschalots

2 clove

garlic

½ bunch

tarragon

1 packet

premium fillet steak

½ cube

chicken stock

Not included in your delivery

olive oil

20 g

butter (for the mash)

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

½ cup

water

40 g

butter (for the sauce)

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3100 kJ
Fat42.4 g
of which saturates25.4 g
Carbohydrate32.5 g
of which sugars5.6 g
Protein53.7 g
Sodium914 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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 (see ingredients list) 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!

2

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!

3

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 salt and 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 and set aside.

4

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!

5

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 the 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.

6

Thinly slice the steak. Divide the Parmesan mash and greens between plates. Arrange the steak on top and drizzle with the tarragon sauce.