Mushroom and thyme-crusted beef with pear salad
Time to make: 50 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
2 medium kumara, cut into thin wedges
1 1/2 tablespoons olive oil
cracked black pepper
4 x 120g lean beef fillet steaks
1 onion, finely chopped
2 cloves garlic, crushed
3 cups finely chopped button mushrooms
2 teaspoons fresh thyme
2 tablespoons lemon juice
6 cups mixed salad leaves
1 pear, thinly sliced
2 tablespoons crumbled toasted walnuts
Total fat 18g
Saturated fat 6g
Dietary fibre 6g
- Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place kumara on one tray and drizzle with half the oil. Season with cracked black pepper. Bake for 40 minutes, or until just tender.
- Meanwhile, heat remaining oil in a large non-stick frying pan over a medium-high heat. Cook beef for 1 minute each side, or until browned all over. Transfer beef to second tray and set aside.
- Return same pan to medium heat. Gently fry onion for 5 minutes or until tender. Add garlic, mushrooms and thyme. Cook, stirring occasionally, for 5 minutes or until mushrooms are browned.
- Press mushroom mixture over beef. Bake for 6–7 minutes, for medium, or until cooked to your liking. Remove, cover loosely with foil and rest for 2 minutes.
- Meanwhile, in a salad bowl whisk lemon juice and remaining oil. Add lettuce, pear and walnuts. Toss gently. Serve beef with wedges and pear salad.
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