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Pan Fried Fillet Steak

Pan Fried Fillet Steak

with Fondant Potatoes, Cavelo Nero, and a Wild Mushroom Sauce

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This Fillet Steak With Fondant Potatoes is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit(s)


1 clove

Garlic Clove

1 sachet

Chicken Stock Powder

1 pot(s)

Wild Mushroom Paste

75 grams

Creme Fraiche


2 unit(s)

Fillet Steak

1 pack(s)

Cavolo Nero

Not included in your delivery

250 milliliter(s)


300 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2377 kJ
Energy (kcal)519 kcal
Fat19.0 g
of which saturates8.0 g
Carbohydrate52 g
of which sugars6.0 g
Protein43 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Peel the potatoes and halve length ways. Heat a splash of oil in a frying pan on medium high heat. When hot, add the potatoes cut side down and cook until golden brown, 4-5 mins. Crush the garlic clove gently to release the flavour (no need to peel) and add it to the pan along with a knob of butter (if you have some). Turn the potatoes to brown on the other side, 2-3 mins. In a jug mix the water (see ingredients for amount) and chicken stock powder.


Transfer the potatoes to an ovenproof dish and pour in the chicken stock you just made. Cook on the top shelf of the oven uncovered until they are tender and you can easily slip knife into them, 25-30 mins. TIP: Make sure the liquid comes three quarters of the way up the potatoes, if it doesn't, top up the dish with a little more water.


Meanwhile, wipe out the pan that you cooked the potatoes in and return to a high heat with the water for sauce (see ingredients for amount). When boiling add the wild mushroom sauce paste, whisk well to dissolve. Simmer until thick enough to coat the back of a spoon (the consistency of double cream), 3-5 mins. Add the crème fraîche and bring to the boil. Taste, season with pepper if needed, set aside.


Heat a drizzle of oil in another large frying pan on medium high heat. Season the steaks on both sides with salt and pepper. When hot, add the steaks to the pan. Fry until they are browned, 1-2 mins on each side. Lower the heat to medium and cook the steaks for another 2-3 mins on each side if you want them cooked to medium-rare. Add 1-2 mins extra on each side if you like your steak medium or well done. IMPORTANT: The steak is safe to eat when the outside is browned.


When the steak is cooked transfer it to a plate to rest and cover with tin foil. return the pan to the medium heat, with a splash of oil if dry. Add the cavolo nero and 1 tbsp of water per person, cover with a lid or tin foil and cook until tender, 3-5 mins. Taste and season with salt and pepper.


Pour any resting juices from the steak into the sauce, mix and reheat until piping hot. TIP: Add a splash of water to the sauce if it's a bit thick. Share the fondants between your plates. Cut each steak in half and arrange on the plate. Place the cavolo nero alongside and spoon over the sauce. Enjoy!