Glazed Beef Eye Fillet & Garlic Greens
with Pesto-Fetta Roast Potato & Walnuts
Make the most of a premium eye fillet by prepping it with some extra TLC, and serving with the kind of sides it deserves: garlic-infused baby broccoli and silverbeet, plus roast potato chunks tossed with our bold basil pesto and creamy, perfectly salty fetta. Finish the beef with a gorgeous glaze and a sprinkle of walnuts for added texture and a nutty depth of flavour.
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.
Ingredients
2
potato
1 packet
basil pesto
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Premium Beef Eye Fillet
1 bunch(es)
baby broccoli
1 bag
green beans
1 clove
garlic
1 bottle
balsamic glaze
(Contains: Sulphites;)
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly. • Add basil pesto and fetta cubes to potato tray. Toss to combine. Season to taste.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, pat premium beef eye fillet dry with paper towel. • Drizzle beef with olive oil, then generously season all over with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef until browned, 1-2 minutes each side.
• Transfer beef to a second lined oven tray. Roast for 10-16 minutes (for a 2-person portion) or 16-22 minutes (for a 4-person portion), or until cooked to your liking. • Set aside to rest for 10 minutes.
TIP: These cook times are for a medium steak and will vary depending on the thickness of the eye fillet. The thinner the steak, the less time it needs to cook!
• While beef is resting, trim baby broccoli, then cut into halves lengthwise. Trim green beans. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute • Transfer greens to a bowl. Cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process.
• Return frying pan to medium heat. • Cook balsamic glaze with a splash of water and any beef resting juices, stirring, until glaze is smooth and slightly thickened, 1-2 minutes. Season to taste.
• Slice beef eye fillet. Divide beef, garlic greens and pesto-fetta roast potato between plates. • Drizzle glaze over beef. Top with walnuts to serve. Enjoy!
