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Beef Eye Fillet & Peppercorn Sauce
Beef Eye Fillet & Peppercorn Sauce

Beef Eye Fillet & Peppercorn Sauce

with Dauphinoise Potatoes & Nutty Green Bean Salad

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 lemon zest-laced green bean salad.

Allergens:
Milk
Almond

The quantities provided above are averages only.

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.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

2

potato

4 clove

garlic

1 sachet

chicken-style stock powder

1 bag

green beans

½

lemon

1 bag

salad leaves

1 packet

black peppercorns

1 packet

Premium Beef Eye Fillet

1 packet

light cooking cream

(Contains: Milk;)

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

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2825 kJ
Fat39 g
of which saturates21.1 g
Carbohydrate32.9 g
of which sugars12.3 g
Protein46.7 g
Sodium740 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Baking Dish
Large Non-Stick Pan

Cooking Steps

1
1

• 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, 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 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.

2
2

• Meanwhile, trim and halve green beans. 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 their 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.

3
3

• See 'Top Steak Tips' (below left). 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!

4
4

• 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.

5
5

• Return frying pan to medium-low 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.

6
6

• Slice beef eye fillet. • Divide beef, dauphinoise potatoes and green bean salad between plates. • Drizzle peppercorn sauce over beef. Sprinkle flaked almonds over salad. • Serve with any remaining lemon wedges. Enjoy!

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