Beef Eye Fillet & Cheesy Cauliflower
with Green Beans & Almond Pangrattato
Pair tender roasted eye fillet with Dijon-spiked cheesy cauliflower and you're in for a treat. Complete this elegant dish with citrusy sautéed green beans for crunch and to cut the richness, plus a horseradish sauce for creaminess and a hint of heat.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Dijon mustard
1 sachet
chicken-style stock powder
1 packet
Premium Beef Eye Fillet
½
lime
1 bag
green beans
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Horseradish Sauce
(Contains Egg, Milk;)
Not included in your delivery
olive oil
½ cup
milk
(Contains Milk;)
Nutritional Values
Instructions
• Preheat the oven to 240°C/220°C fan-forced. Chop cauliflower (including the stalk!) into small florets. Place in a baking dish (it's okay if it's crowded!). • Drizzle with olive oil, season with salt and toss to coat. Bake until almost tender and brown around the edges, 15 minutes. • While the cauliflower is baking, combine the shredded Cheddar cheese, Dijon mustard, milk, chicken-style stock powder and a generous pinch of pepper in a medium bowl. After 15 minutes, remove the cauliflower from the oven and pour over the cheesy mixture. Bake until tender, 8-10 minutes.
• See 'Top Steak Tips' (bottom left)! While the cauliflower is baking, season the premium beef eye fillet with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the eye fillet until browned, 1-2 minutes each side. • Transfer to a lined oven tray and roast for 10-16 minutes (2 person portion) or 16-22 minutes (4 person portion), or until cooked to your liking. Set aside to rest for 10 minutes.
TIP: Cook time will vary depending on the thickness of the eye fillet.
• While the beef is roasting, zest lime to get a good pinch, then slice into wedges. • Trim green beans.
• Wipe out the frying pan, then return to mediumhigh heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add flaked almonds and lime zest and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. Remove the pan from the heat. Squeeze over some lime juice. Season to taste.
• Slice beef eye fillet. • Divide the beef, cheesy cauliflower and green beans between plates. • Sprinkle the pangrattato over the cauliflower. Serve with horseradish sauce (see ingredients) and any remaining lime wedges. Enjoy!
