Beef Eye Fillet & Black Garlic Mayo
with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps- Milk
- Eggs
For you fancy folk, this premium beef eye fillet dish will become your new go-to favourite. Our simple, yet creative Parmesan crisps will become the talk of the town and paired with a sweet potato mash and leafy salad, all that you could ever want is sitting right in front of you. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
2
sweet potato
1 bag
green beans
1 packet
Premium Beef Eye Fillet
1 sachet
garlic & herb seasoning
1 bag
rocket leaves
1 packet
black garlic
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel sweet potato and cut into bite-sized chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, place shaved Parmesan cheese in even circles (1 per person) on a lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!).
TIP: The Parmesan crisps will become crisp as they cool.
• Meanwhile, trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, stirring, until tender, 4-5 minutes. Transfer to a large bowl and set aside to cool slightly.
• Meanwhile, place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. • See 'Top Steak Tips'! (below). In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef, then turn to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest.
• To the bowl with green beans, add rocket leaves and a drizzle of the vinegar and olive oil. Toss to combine. Season. • Peel black garlic. In a small bowl, mash black garlic with a fork until smooth, then stir in mayonnaise.
• Slice beef. • Divide beef eye fillet, sweet potato mash and green bean salad between plates. • Crumble Parmesan crisps over salad. • Serve with black garlic mayo. Enjoy!
