Herby-Pepper Beef Fillet & Pumpkin Salad
with Garlic Fetta & Walnuts
- Walnut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Here, pumpkin and pepper-herb premium beef eye fillet are roasted to perfection for the ultimate weeknight meal. Serve it up alongside a light and fresh spinach, rocket and walnut salad, tossed through with a balsamic vinaigrette dressing and topped with garlic fetta. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Premium Beef Eye Fillet
1 sachet
Italian Herbs
1
Pumpkin
1 packet
Walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 clove
Garlic
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
¼ tsp
cracked black pepper
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine premium beef eye fillet, Italian herbs, the cracked black pepper, a pinch of salt and a drizzle of olive oil. • 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 to a lined oven tray and roast for 10-15 minutes (for a 300g piece) or 15-20 minutes (for a 600g piece) for medium-rare, 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!
• Cut pumpkin into 1cm-thick wedges. • Place pumpkin on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Transfer to a large bowl and allow to cool slightly.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Roughly chop walnuts. Finely chop garlic. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant. Crumble in fetta cubes and mash to combine. • To the bowl with roasted pumpkin, add spinach and rocket mix, walnuts and balsamic vinaigrette dressing. Gently toss to coat. Season to taste.
• Thinly slice beef. • Divide pumpkin salad between plates. Top with herby-pepper beef fillet. • Spoon over garlic fetta to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious combination of beef, pumpkin salad, and garlic fetta, calling it gourmet and fantastic.
- Ease of prep: The recipe was straightforward, with customers enjoying how they cooked the steak and assembled the salad.
- Suggestions: Some found the garlic balance off; consider adjusting the amount to taste when preparing the fetta.
- Portions: A few customers mentioned the serving size was not filling enough, especially for larger appetites.
