Fancy Roast Beef Eye Fillet & Pumpkin Salad
with Garlic Fetta & Walnuts
- Milk
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
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 over 30g protein per serving.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains: Milk)
1
Garlic
1 sachet
Italian Herbs
300 g
Premium Beef Eye Fillet
1
Pumpkin
1 packet
Spinach & Rocket Mix
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
Not included in your delivery
1 drizzle
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),
13-18 minutes (for a 450g 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 & rocket mix, walnuts and
balsamic vinaigrette dressing. Gently toss to coat. Season to taste.
• Thinly slice beef.
• Divide pumpkin salad between plates. Top with roast beef eye fillet.
• Spoon over garlic fetta to serve. Enjoy!
