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
1 packet
Premium Beef Eye Fillet
2
potato
1 packet
light cooking cream
(Contains Milk;)
1
brown onion
1 packet
green beans
1 bag
chives
1 clove
garlic
1 packet
sliced mushrooms
1 packet
onion chutney
½ packet
chicken 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;)
Not included in your delivery
olive oil
40 g
butter
¼ cup
water
Nutritional Values
Utensils
Instructions
• See 'Top Steak Tips!' (below). 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 chives. 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 and cook, 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 onion chutney, chicken 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 chives and flaked almonds. • Serve with garlic aioli. Enjoy!