Eye Fillet Steak & Mushroom Sauce

Name: Eye Fillet Steak & Mushroom Sauce with Creamy Mash & Green Beans
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 olive oil; 1 packet Premium Beef Eye Fillet; 2 potato; 40 g butter; 1 packet light cooking cream; 1 bag green beans; 1 brown onion; 1 bag parsley; 1 clove garlic; 1 packet sliced mushrooms; 1 packet caramelised onion chutney; ½ packet beef stock pot; ¼ cup water; 1 packet flaked almonds; 1 packet Horseradish Sauce

with Creamy Mash & Green Beans

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Milk

•Almond

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Premium Beef Eye Fillet

potato

1 packet

light cooking cream

(Contains: Milk;)

1 bag

green beans

brown onion

1 bag

parsley

1 clove

garlic

1 packet

sliced mushrooms

1 packet

caramelised onion chutney

½ packet

beef stock pot

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

Horseradish Sauce

(Contains: Milk; May be present: Soy.)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

¼ cup

water

Nutritional Values

Energy (kJ)3545 kJ

Fat53 g

of which saturates22.9 g

Carbohydrate47.4 g

of which sugars21.4 g

Protein43.5 g

Sodium770 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Season premium 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, 1-2 minutes each side. • Transfer eye fillet to a lined oven tray. 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 eye fillet's thickness. The thinner the steak, the less time it needs to cook!

• While the eye fillet is roasting, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the pan. Add the butter, some light cooking cream (2 tbs for 2 people / 1/4 cup for 4 people) and a generous pinch of salt. Mash until smooth. Cover to keep warm.

• While the potato is cooking, trim green beans. • Thinly slice brown onion. • Finely chop garlic. • Roughly chop parsley. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Add garlic, tossing, until fragrant, 1 minute. • Transfer to a bowl. Season to taste, then cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and sliced mushrooms, tossing, until softened, 6-8 minutes. • Add caramelised onion chutney, beef stock pot (see ingredients), the water and remaining cooking cream. Stir to combine, then simmer until slightly reduced, 2-3 minutes. • Remove from heat. Stir through any steak resting juices.

• Slice eye fillet steak. • Divide steak, creamy mash and green beans between plates. Pour mushroom sauce over the steak. • Garnish with parsley and flaked almonds. • Serve with horseradish sauce. Enjoy!