Lemon Pepper Beef & Sticky Rosemary Sauce

Name: Lemon Pepper Beef & Sticky Rosemary Sauce with Parmesan Crushed Potatoes & Garlic Veggies
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 bag green beans; 1 carrot; 2 clove garlic; 2 sprig rosemary; 1 packet Premium Beef Eye Fillet; 1 sachet lemon pepper seasoning; 1 packet Sweet & Savoury Glaze; 1 sachet chicken-style stock powder; ¼ cup water; 1 packet Parmesan cheese

with Parmesan Crushed Potatoes & Garlic Veggies

Get up to $200 off!

The trick to making your sides as good as the main event? Just give them a little TLC! With a few classic flavours, the green beans and carrot and Parmesan crushed potatoes, more than hold their own with succulent lemon pepper beef.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

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 Time

DifficultyMedium

Ingredients

Serving amount

potato

1 bag

green beans

carrot

2 clove

garlic

2 sprig

rosemary

1 packet

Premium Beef Eye Fillet

1 sachet

lemon pepper seasoning

1 packet

Sweet & Savoury Glaze

1 sachet

chicken-style stock powder

1 packet

Parmesan cheese

Not included in your delivery

olive oil

¼ cup

water

Nutritional Values

Energy (kJ)1800 kJ

Fat10 g

of which saturates5.1 g

Carbohydrate39.5 g

of which sugars18 g

Dietary Fibre9.5 g

Protein41.6 g

Sodium1239 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C. Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 18-20 minutes. • Lightly crush semi-roasted potatoes on the tray. Sprinkle with shaved Parmesan cheese. Return to oven to roast until golden, 8-10 minutes.

• Meanwhile, trim green beans. Thinly slice carrot into sticks. Finely chop garlic. Pick and finely chop rosemary. • Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. • In a medium bowl, combine beef eye fillet, lemon pepper seasoning and a drizzle of olive oil. Season with salt.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

• See Top Steak Tips (below)! Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: If your pan is getting crowded, cook in batches for best results!

• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook rosemary, until fragrant, 1 minute. • Stir in sweet & savoury glaze, chicken-style stock powder, the water and any beef resting juices, until combined. Simmer, until slightly reduced, 1-2 minutes. • Season to taste.