Venison Steak with Oyster Mushrooms & Creamy Tarragon Sauce
with Hasselback potatoes, green beans & salted almondsCalories
:
941 kcalProtein
:
38.7g proteinTotal
:
45 minutesDifficulty
:
EasySpecial Ingredient
Allergens:
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
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
2.5 g
Fresh tarragon
100 g
Green beans
100 g
Oyster mushrooms
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Hello Provence
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
250 g
Potatoes
Not included in your delivery
1.5 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
1
[Plant-based] milk
⅓ piece
Low sodium mushroom or vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3937 kJ
Calories941 kcal
Fat59.6 g
Saturated Fat22.3 g
Carbohydrate65.1 g
Sugar8.5 g
Dietary Fiber14.1 g
Protein38.7 g
Salt2.3 g
Potassium1368.8 mg
Calcium91.8 mg
Iron1.6 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
- Preheat the oven to 220°C.
- Take the steak out of the fridge and allow it to reach room temperature.
- Place a potato between two spatulas or chopsticks and slice repeatedly across the entire potato in intervals of 0.5cm, being sure to keep the base intact.
- Transfer to a parchment-lined baking sheet, then repeat with the rest of the potatoes.
2
- Drizzle the potatoes with olive oil and scatter over the Hello Provence.
- Season with salt and pepper, then toss well to coat.
- Roast the potatoes in the oven for 30 - 35 minutes until done.
- Meanwhile, discard the tips of the green beans.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the green beans for 2 - 3 minutes.
- Add a splash of water and steam for 2 minutes, covered.
- Tear the mushrooms into rough pieces.
- Stir a knob of butter into the beans, then add the mushrooms and fry for 7 - 9 minutes, stirring occasionally.
4
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- When the oil is nice and hot, add a knob of butter and the steak.
- Fry the steak for 3 - 4 minutes per side, or until cooked as preferred (see Tip).
- Meanwhile, finely chop the tarragon.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
5
- Remove the steak from the pan and allow to rest under aluminum foil.
- Add the cream and a splash of milk to the same pan. Mix well, then bring to the boil and crumble in the stock cube (see pantry for amount).
- Allow to simmer for 2 - 3 minutes until thickened and reduced.
- Turn off the heat, then stir the tarragon into the sauce.
6
- Meanwhile, roughly chop the almonds.
- Serve the potatoes and the vegetables on plates with the steak alongside.
- Top the steak with the tarragon sauce.
- Garnish the vegetables with the almonds.
