Premium Eye 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
1 sachet
Vegetable Stock Pot
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
4
Garlic
1 packet
Green Beans
1
Lemon
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Potato
300 g
Premium Beef Eye Fillet
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
large 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 baking dish, arrange potato slices so they sit
flat. Pour over cream mixture, then gently shake
dish to coat potato. Sprinkle with 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.
• Meanwhile, trim and halve green beans.
• Zest lemon to get a generous pinch, then slice
into wedges.
• Place rocket leaves (see ingredients) in a
medium bowl, then set aside.
• Season premium beef eye fillet with salt
and pepper.
• When the potatoes have 15 minutes remaining,
heat a large frying pan over high heat with a
drizzle of olive oil.
• When oil is hot, cook eye fillet until browned,
1 minute each side.
• Transfer beef 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: If your pan is getting crowded, cook in batches
for best results!
• Wipe out frying pan, then return to mediumhigh 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 rocket
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.
• Divide premium eye 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!
