Steak & Creamy Mushroom Thyme Sauce
with Mashed Potato & Greens Beans | NEW
It’s hard to beat a classic pub bistro meal. A juicy cut of premium beef steak is always satisfying, while a side of potato mash and green beans are comfortingly familiar. Just add some creamy mushroom and thyme sauce to perfectly tie it all together!
The quantities provided above are averages only.
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 bag
green beans
2 clove
garlic
1 bunch
thyme
1 packet
premium fillet steak
1 punnet
sliced mushrooms
1 packet
light thickened cream
(Contains Milk;)
½ cube
beef stock
Not included in your delivery
olive oil
30 g
butter
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. 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 saucepan. Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is boiling, trim the green beans. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.
In a large frying pan heat a drizzle of olive oil over a medium-high heat. Add the green beans and a dash of water and cook, tossing regularly, until tender, 4-5 minutes. Season with salt and pepper and set aside on a plate and cover to keep warm.
See Top Steak Tips (left) for extra info! Return the pan to a high heat with a drizzle of olive oil. Drizzle the premium fillet steak with olive oil and season with salt and pepper on both sides. When the oil is hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate to rest.
Return the pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook, stirring, until browned, 4-5 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Reduce the heat to medium-low, add the light thickened cream and beef stock (see ingredients list), stir to combine and cook until thickened slightly, 1-2 minutes. Season to taste.
Thinly slice the steaks and divide between plates with the green beans and mashed potato. Spoon over the creamy mushroom sauce to serve.