Beef Eye Fillet & Sticky Rosemary Sauce

Name: Beef Eye Fillet & Sticky Rosemary Sauce with Parmesan Potatoes & Garlic Veggies
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 300 g Premium Beef Eye Fillet; 1 packet Green Beans; 2 Garlic; 1 Dutch Carrots; 1 packet Parmesan Cheese; 1 packet Sweet & Savoury Glaze; 2 Potato; 1 packet Rosemary; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; ¼ cup water

with Parmesan Potatoes & Garlic Veggies

Get up to $230 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, 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:

High Protein

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Premium Beef Eye Fillet

1 packet

Green Beans

2

Garlic

1

Dutch Carrots

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sweet & Savoury Glaze

(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

2

Potato

1 packet

Rosemary

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Calories434 kcal

Energy (kJ)1810 kJ

Fat15.5 g

of which saturates6.1 g

Carbohydrate30.3 g

of which sugars12.6 g

Dietary Fibre6.2 g

Protein41.2 g

Cholesterol21.8 mg

Sodium737 mg

Potassium142 mg

Calcium1.6 mg

Iron0.2 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• See 'Top Roast Tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato 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 Parmesan cheese. Return to oven to roast until golden, 8-10 minutes. TIP: Lightly crushing the potatoes will result in crispy edges!

2

• Season premium beef eye fillet 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 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!

3

• Meanwhile, trim green beans. Trim green tops from Dutch carrots and scrub them clean. Finely chop garlic. Pick and finely chop rosemary.

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

4

• While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans and Dutch carrots, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

5

• 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, stock concentrate, the water and any beef resting juices, until combined. • Simmer until slightly reduced, 1-2 minutes. Season to taste.

6

• Slice beef eye fillet. • Divide beef, Parmesan potatoes and garlic veggies between plates. • Pour sticky rosemary sauce over the beef to serve. Enjoy!