with Pear & Chocolate Chip Crumble for Dessert
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 broccoli 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 makeover. *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
Utensils
Olive oil
1
Potato
2
Brown Onion
0.5
Herbs
1 bag
Broccoli
0.5 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
Garlic
2 clove
Grated Parmesan Cheese
1 packet
Pear
3
Pecans
1 packet
Classic Oat Mix
1 bag
Dark Chocolate Chips
1 packet
• 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, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice onion (see ingredients) and button mushrooms. Pick herb leaves. Chop broccoli (see ingredients) 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 the 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.
• 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.
• Slice premium fillet steak. • Divide steak, broccoli and mushroom-Parmesan potatoes between plates. Spoon over creamy truffle sauce to serve. Enjoy!
3636
kJ
Energy (kJ)
56.9
g
Fat
28.8
g
of which saturates
39.3
g
Carbohydrate
15.4
g
of which sugars
49.8
g
Protein
443
mg
Sodium
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