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.
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
Rocket
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;)
300 g
Premium Beef Eye Fillet
2
Potato
1
Lemon
Not included in your delivery
1 tsp
cracked black pepper
1 drizzle
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, 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.
• 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. • Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. Season with salt and pepper.
• 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!
• 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 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!
