Premium Beef Fillet & Dauphinoise Potatoes
with Nutty Green Bean Salad & Pepper Sauce
Get gourmet with some help from the premium beef eye fillet in your meal kit, which you'll sear to tender perfection while the decadent dauphinoise potatoes do their thing in the oven. Add the finishing touches with a drizzle of boldly flavoured pepper sauce, and, to balance out the richness, a lemon zest-laced green bean salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Premium Beef Eye Fillet
1 sachet
Vegetable Stock Pot
1 packet
Green Beans
4
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Potato
1
Lemon
1 packet
Rocket
Not included in your delivery
1 tsp
cracked black pepper
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Bring a medium saucepan of salted water to the boil.
• Cut potato into 0.5cm-thick rounds. Finely chop
garlic. Cook potato in the boiling water until just
tender, 4-6 minutes. Drain, then set aside.
• In a small bowl, combine half the light cooking
cream, half the garlic, stock concentrate and a
pinch of salt and pepper.
• In a medium baking dish, arrange potato slices so
they sit flat. Pour over cream mixture, then gently
shake dish to coat potato. Sprinkle with shaved
Parmesan cheese. Season with pepper.
• Cover with foil. Bake until potato has softened,
14-16 minutes. Remove foil, then return potato to
oven. Bake until golden and the centre can be easily
pierced with a fork, 10-12 minutes.
• Season premium beef eye fillet with salt and
pepper.
• In a large frying pan, heat a drizzle of olive oil over
high heat. When oil is hot, cook eye fillet until
browned, 1 minute each side.
• Transfer to a lined oven tray and roast for
10-15 minutes (for a 300g piece), 13-18 minutes
(for a 450g piece) or 15-20 minutes (for a 600g
piece) for medium-rare, or until cooked to your
liking.
• Transfer to a plate, cover and rest for 10 minutes.
TIP: Cook time will vary depending on the thickness of
the eye fillet. The thinner the steak, the less time it needs
to cook!
• Meanwhile, trim and halve green beans.
• Zest lemon to get a generous pinch, then slice into
wedges.
• Place rocket leaves in a medium bowl, then set
aside.
• Wipe out frying pan, then return to medium-high
heat with a drizzle of olive oil.
• Cook green beans, tossing, until tender,
4-5 minutes. Add lemon zest and cook until
fragrant, 1 minute. Remove from heat and allow to
cool slightly.
• Transfer green beans to bowl with the salad leaves.
Add a drizzle of olive oil and generous squeeze of
lemon juice. Toss to combine. Season to taste.
• Return frying pan to medium-low heat.
• Cook the cracked black pepper and remaining
garlic until fragrant, 30 seconds.
• Add beef resting juices, a splash of water,
remaining cooking cream and a pinch of salt,
stirring to combine. Simmer until slightly reduced,
1-2 minutes. Season to taste.
• Slice beef eye fillet.
• Divide premium beef fillet, dauphinoise potatoes
and green bean salad between plates.
• Drizzle pepper sauce over beef. Sprinkle flaked
almonds over salad.
• Serve with any remaining lemon wedges. Enjoy!
