Venison Steak with Creamy Tarragon-Truffle Linguine
with Parmigiano Reggiano, mushrooms & leekCalories
:
1019 kcalProtein
:
50g proteinTotal
:
30 minutesDifficulty
:
EasySpecial Ingredient
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
Chef's Finest is a selection of exclusive recipes just for HelloFresh Premium customers. This week, enjoy delicious venison steak: a tender cut of meat with unique gamey flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
120 g
Venison steak
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Leek
125 g
Chestnut mushrooms
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 piece
Garlic
2.5 g
Fresh tarragon
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ sachet(s)
Hello Umami
8 milliliters
Truffle-style olive oil
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
⅕ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4263 kJ
Calories1019 kcal
Fat56 g
Saturated Fat21.9 g
Carbohydrate76.6 g
Sugar10 g
Dietary Fiber9.5 g
Protein50 g
Salt2.2 g
Trans Fat0.1 g
Potassium262.3 mg
Calcium274.3 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Boil plenty of salted water in a pot or saucepan and cook the linguine for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.
- Slice the mushrooms.
- Heat a drizzle of olive oil in a large frying pan over high heat and fry the mushrooms for 2 - 3 minutes.
2
- Move the mushrooms to one side of the pan and melt a knob of butter on the other side.
- When the butter is nice and hot, fry the steak for 3 - 4 minutes per side, or until cooked as preferred.
- Remove from the pan and allow to rest under aluminum foil.
- Slice the leek into thin half-rings and crush or mince the garlic.
3
- Heat a drizzle of olive oil in a large deep frying pan over medium heat and fry the leek for 6 - 7 minutes.
- Grate the cheese and roughly chop the tarragon
- Add the Hello Umami and the garlic to the leek, then fry for 30 seconds.
- Add the cream and crumble in the stock cube (see pantry for amount).
4
- Add the linguine, the tarragon, half of the cheese and a splash of pasta water. Toss well to combine and fry for 1 minute. Season to taste with salt and pepper.
- Serve the linguine on deep plates, topped with the mushrooms and the steak.
- Garnish with the rest of the cheese and drizzle with the truffle oil.
