Premium Fillet Steak & Creamy Truffle Sauce for Dinner

Father's Day Special

with Pear & Chocolate Chip Crumble for Dessert

Difficulty: 1/3

Modern

Impress Dad this Father's Day by dishing up tender beef eye fillet with a divine creamy truffle sauce, plus crispy chunks of Parmesan-roasted potato and sautéed greens that complement all the rich flavours. Then, tuck into a luxe dessert featuring our new and totally delicious pear and choc chip crumble. It's hard to beat simple and classic, but it's sure easy to give it a snazzy. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Allergens

Macadamia

Pecan

Almond

Traces of Cashew

Traces of Walnut

Tree Nuts

Eggs

Traces of Brazil Nut

Traces of Pine Nut

May contain traces of allergens

Wheat

Milk

Hazelnut

Sesame

Soy

Peanuts

Gluten

Traces of Pistachio

Sulphites

Fish

Utensils

Baking Paper

Large Non-Stick Pan

Baking Tray

Ingredients

Olive oil

Potato

Brown Onion

0.5

Herbs

1 bag

Broccoli

1 head

Premium Fillet Steak

1 packet

Button mushrooms

1 packet

Butter

20 g

Cream

0.5 bottle

Beef-style stock powder

0.5 sachet

Truffle oil

1 drizzle

Grated Parmesan Cheese

1 packet

Garlic

2 clove

Pear

Pecans

1 packet

Classic Oat Mix

1 bag

Dark Chocolate Chips

1 packet

Preparation

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Thinly slice onion (see ingredients) and button mushrooms. Pick herb leaves. Chop broccoli (including stalk) into small florets.

• In a large frying pan heat a drizzle of olive oil over high heat. Season premium fillet steak all over, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to a second lined oven tray. Place broccoli on the tray, drizzle with olive oil and season. • Roast for 8-10 minutes for medium or until cooked to your liking. Remove tray from oven and set aside to rest.

• While the steak is roasting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add mushrooms, onion, herbs and the butter and cook, stirring occasionally, until softened, 5 minutes. Season to taste, then transfer to a large bowl. • When the potatoes are done, transfer to the bowl with the mushrooms and toss to combine. Sprinkle over grated Parmesan cheese and cover to keep warm.

• Wipe out the frying pan, then return to medium heat. Cook cream (see ingredients), beef-style stock powder (see ingredients) and a drizzle of truffle oil, stirring, until slightly thickened and reduced, 1-2 minutes. Stir through any steak resting juice. TIP: Truffle oil has a strong flavour – add less if desired.