Eye Fillet Steak & Mushroom Sauce
with Creamy Mash & Green Beans
Get gourmet tonight with some help from a premium beef eye fillet, cooked to perfection and served with all the trimmings - including a decadent mushroom sauce you'll want to pour over everything!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
light cooking cream
(Contains Milk;)
1 bag
green beans
1
brown onion
1 bag
chives
1 clove
garlic
1 packet
sliced mushrooms
½ packet
beef stock pot
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Horseradish Sauce
(Contains Egg, Milk;)
1 packet
Premium Beef Eye Fillet
Not included in your delivery
1
olive oil
40 g
butter
1 packet
Worcestershire sauce
(Contains Fish;)
¼ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Season the premium beef eye fillet with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the eye fillet until browned, 1-2 minutes each side. Transfer to a lined oven tray and roast for 10-16 minutes (2 person portion) or 16-22 minutes (4 person portion), or until cooked to your liking. Set aside to 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 steak is cooking, bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, some light thickened cream (2 tbs for 2 people / 4 tbs for 4 people) and a generous pinch of salt. Mash until smooth. Cover to keep warm.
While the potato is cooking, trim the green beans. Thinly slice the brown onion and chives. Finely chop the garlic.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Add the garlic, tossing, until fragrant, 1 minute. Transfer to a bowl. Season to taste, then cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and sliced mushrooms, tossing, until softened, 6-8 minutes. Add the Worcestershire sauce, beef stock pot (see ingredients), the water and remaining cream. Stir to combine, then simmer until slightly reduced, 2-3 minutes. Remove from the heat. Add the steak resting juices, then stir to combine.
Slice the eye fillet steak. Divide the steak, creamy mash and green beans between plates. Spoon over the mushroom sauce. Garnish with the chives and flaked almonds. Serve with the horseradish sauce.
