Beef Eye Fillet & Truffle Mayo
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Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps

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 40g carbohydrates per serving.

Over 30g protein
Under 650kcal
Under 40g carbs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount


sweet potato

1 packet

Parmesan cheese

(Contains Milk;)

1 bag

green beans

1 packet

Premium Beef Eye Fillet

1 sachet

garlic & herb seasoning

1 bag

rocket leaves

1 packet

Italian truffle mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

20 g



vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2481 kJ
Fat32.6 g
of which saturates11.4 g
Carbohydrate34.5 g
of which sugars14.1 g
Dietary Fibre10.5 g
Protein41 g
Sodium754 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Baking Paper
Baking Tray
Large Frying Pan



• 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 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, tossing, until tender, 4-5 minutes. • Transfer to a large bowl and set aside to cool slightly.


• See 'Top Steak Tips!' (below). Meanwhile, place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. • 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 vinegar and olive oil. Toss to combine. Season.


• Slice beef. • Divide beef eye fillet, sweet potato mash and green bean salad between plates. • Crumble Parmesan crisps over salad. • Serve with Italian truffle mayonnaise. Enjoy!