Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2123 / 509
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast vegetables
Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge. Peel the red onion and slice it into wedges. Chop the pepper into large chunks. Separate the cauliflower florets. Add the vegetables to a lined baking tray. Drizzle with oil and sprinkle with salt, pepper and thyme. Roast for 25 min or until tender.
Meanwhile. peel and finely chop the shallots and garlic. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms.
3 Fry steak
Pat the steaks dry with kitchen paper, rub them with vegetable oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 2-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest. Once rested, season generously with pepper.
Tip!Why not cook the steaks on the grill / barbecue / braai?
4 Fry mushrooms
Return the pan to a medium heat with another drizzle of oil. Once hot, add the mushrooms and fry for 5 min. Add the shallots and garlic and fry for 3 min further.
5 Make sauce
Add the measuredwater, crumbled 0.5/1/1 chickenstockcube, cooking cream and black pepper to the pan. Simmer, uncovered, for 3-4 min or until the sauce has thickened. Stir to dissolve the stockcube. Season the sauce with salt to taste.
Tip!If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.
Serve the steak and the mushroomsauce with the roasted vegetables to the side.
Tip!Return the steaks to the pan and simmer for 1 min further if you'd like to coat them in the sauce!