Chimichurri Eye Fillet & Smokey Potatoes
with Garlicky Lemon Greens & Pepitas
When you have a premium beef eye fillet in your cool pouch, it would be sacrilege not to give it the TLC it deserves. Make it extra special with a dollop of our bright and herby chimichurri and a couple of impressive but easy-to-make sides: our smokey aioli adds a rich depth of flavour to the spuds, while a good hit of lemon brings the garlicky greens to life.
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 packet
Premium Beef Eye Fillet
1 packet
Chat Potatoes
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 bunch
Baby Broccoli
1 packet
Green Beans
2 clove
Garlic
½
Lemon
1 packet
Pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Milk, Almond, Macadamia, Walnut, Cashew, Eggs.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• See ‘Top Roast Tips’ (below). Preheat oven to 220°C/200°C fan-forced. • Season beef eye fillet with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook eye fillet until browned, 1 minute each side.
• Transfer seared eye fillet to a lined oven tray. • Roast for 10-15 minutes (for a 300g piece) or 15-20 minutes (for a 600g piece) for mediumrare, or until cooked to your liking. • Transfer to a plate, cover and rest for 10 minutes.
TIP: Cook time will vary depending on the thickness of the eye fillet. The thinner the steak, the less time it needs to cook!
• While the beef is roasting, cut chat potatoes in half. • Place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange potatoes to be cut-side down. Roast until tender, 25-30 minutes. • Add smokey aioli to the roast potato tray. Gently toss to combine.
TIP: Cut any larger chat potatoes into quarters! You want them to all be similar in size.
• Meanwhile, trim baby broccoli and cut any larger stems in half lengthways. • Trim green beans. • Finely chop garlic. • Zest lemon to get a good pinch and slice into wedges.
• When the potatoes have 5 minutes cook-time remaining, return the frying pan to medium-high heat. • Cook baby broccoli and green beans, tossing, until just tender, 4-5 minutes. • Add garlic and lemon zest and cook until fragrant, 1-2 minutes. • Squeeze over lemon juice and season with salt and pepper. Remove from heat.
• Slice the roast eye fillet. • Divide eye fillet, smokey potatoes and garlicky lemon greens between plates. • Sprinkle pepitas over the potatoes and greens. Spoon chimichurri sauce over the eye fillet. • Serve with remaining lemon wedges. Enjoy!
