Roasted Beef & Béarnaise Ciabatta with Tomato-Capsicum Relish
Spiced Apple & Pear Crumble for Dessert
Show Dad the love this Father’s Day by surprising him with a sublime two-course feast. We've made sure that this hearty meal delivers with every bite, the juicy beef steak and a flavour-packed relish is just the start! Finish this feast with a golden spiced apple and pear crumble he'll absolutely love.
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.
Ingredients
2 unit
potatoes
1 bunch
rosemary
1 packet
premium fillet steak
1 tub
wholegrain mustard
2 clove
garlic
½ unit
red onion
1 unit
capsicum
1 punnet
cherry tomatoes
1 unit
pear
1 bag
rocket leaves
1 packet
Parmesan cheese
(Contains Milk;)
2 unit
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 pinch
chilli flakes
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
½ bottle
balsamic glaze
(Contains Sulphites;)
2 unit
apple
1 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
1 packet
classic oat mix
(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
vanilla custard
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1 tbs
balsamic vinegar
¼ cup
water
20 g
butter
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Pick the rosemary leaves and chop. Place the wedges and rosemary onto the oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake on the top rack until tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
See Top Steak Tips (bottom) for extra info! While the wedges are baking, 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.
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 10 minutes before slicing.
Transfer the beef to a second oven tray lined with baking paper and spread over the wholegrain mustard. Roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside loosely covered with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the beef is roasting, finely chop the garlic (or use a garlic press). Finely chop the red onion (see ingredients list). Finely chop the capsicum. Halve the cherry tomatoes. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum, stirring, until just softened, 3-4 minutes. Add the garlic and a pinch of chilli flakes (if using) for 1 minute. Add the cherry tomatoes, brown sugar, balsamic vinegar and water. Bring to the boil then reduce heat to medium. Simmer until reduced, 8-10 minutes. Stir through the butter and season to taste.
Thinly slice the pear. Place the pear in a bowl with the shaved Parmesan cheese and 1/2 the rocket leaves. Just before serving, drizzle with olive oil and season to taste with salt and pepper. Wrap each of the bake-at-home ciabatta in foil, then place directly on a wire rack in the oven and cook until heated through, 5 minutes.
Thinly slice the beef fillet. Slice each ciabatta in half. Spread the ciabatta with the Béarnaise sauce, then top with the beef, tomato and capsicum relish and remaining rocket leaves. Finish the salad with the balsamic glaze (see ingredients list). Serve with the rosemary wedges.