Lean Beef Fillet & Baby Broccoli Salad
with Roasted Sweet Potato & Ranch Dressing
Pop the sweet potato in the oven, sear and roast tender beef eye fillet and pan-fry the baby broccoli and you’ll have created an easy salad bowl that’s a delight of a dinner. We’ve also swapped croutons with walnuts to keep the crunch and flavour up and the carbs down.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Sweet Potato
1 packet
Premium Beef Eye Fillet
1 bunch
Baby Broccoli
½ packet
Walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
Spinach & Rocket Mix
1 packet
ranch dressing
(Contains: Eggs, Milk;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• See 'Top Roast Tips' (below left). Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Season premium beef eye fillet generously 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 minute each side.
• Transfer beef to a second lined oven tray and roast for 10-15 minutes (2 person portion) or 15-20 minutes (4 person portion) for medium, 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!
• While the beef is roasting, trim and halve baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • Roughly chop walnuts. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, until tender, 5-6 minutes. Transfer to a large bowl and season with salt and pepper. Allow to cool slightly.
• To the bowl with cooled baby broccoli, combine roasted sweet potato, spinach & rocket mix, and a drizzle of the vinegar and olive oil. Gently toss to coat and season with salt and pepper.
• Thinly slice beef. • Divide baby broccoli salad between plates. Top with seared beef eye fillet. Drizzle over ranch dressing. Sprinkle over walnuts to serve. Enjoy!
