Lean Beef Fillet & Baby Broccoli Salad

Name: Lean Beef Fillet & Baby Broccoli Salad with Roasted Sweet Potato & Ranch Dressing
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 Sweet Potato; 1 packet Premium Beef Eye Fillet; 1 bunch Baby Broccoli; ½ packet Walnuts; 1 packet Spinach & Rocket Mix; drizzle vinegar (balsamic or white wine); 1 packet ranch dressing

with Roasted Sweet Potato & Ranch Dressing

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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.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Walnut

•Eggs

•Milk

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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)

Nutritional Values

Energy (kJ)2054 kJ

Calories491 kcal

Fat22.9 g

of which saturates5.4 g

Carbohydrate31.5 g

of which sugars13.5 g

Dietary Fibre8.5 g

Protein13.5 g

Sodium250 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!