Beef Eye Fillet & Peppercorn Sauce
with Dauphinoise Potatoes & Cherry Tomato Salad- Milk
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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 peppercorn sauce, and, to balance out the richness, a rocket and lemon zest-laced cherry tomato salad. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
4 clove
garlic
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
chicken-style stock powder
1 punnet
Snacking Tomatoes
½
lemon
1 bag
salad leaves
1 packet
Premium Beef Eye Fillet
1 sachet
black peppercorns
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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 1/2 the light cooking cream, 1/2 the garlic, the chicken-style stock powder 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 grated Parmesan cheese. Season with pepper.
• Cover baking dish with foil. Bake on middle shelf until potato is softened, 15 minutes. Remove foil, then bake until golden and centre is easily pierced with a fork, a further 10 minutes. • Meanwhile, zest lemon to get a generous pinch, then slice into wedges. Place salad leaves in a medium bowl, then set aside. • Crush black peppercorns with a pestle and mortar, or in the sachet using a rolling pin. • Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. Season with salt and pepper.
• When the potatoes have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). • Transfer beef to a plate. Cover to keep warm. Set aside to rest (it will keep cooking while it rests!).
TIP: If your pan is getting crowded, cook in batches for best results!
• Meanwhile, cut cherry tomatoes in half. • To the bowl with the salad leaves, add tomatoes, a drizzle of olive oil and a generous squeeze of lemon juice. Toss to combine. Season to taste.
• Return frying pan to medium heat. • Cook crushed peppercorns 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 beef, dauphinoise potatoes and cherry tomato salad between plates. • Drizzle peppercorn sauce over beef. Sprinkle flaked almonds over salad. • Serve with any remaining lemon wedges. Enjoy!
