Beef Eye Fillet & Sticky Rosemary Sauce
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Beef Eye Fillet & Sticky Rosemary Sauce

Beef Eye Fillet & Sticky Rosemary Sauce

with Parmesan Potatoes & Garlic Veggies

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 550kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Calorie Smart
Under 40g carbs

Always read product labels for the most up-to-date allergen information. Visit 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


Serving amount



1 packet

Parmesan cheese

(Contains Milk;)

1 bunch

Dutch Carrots

1 packet

green beans

2 clove


2 sprig


1 packet

Premium Beef Eye Fillet

1 sachet

lemon pepper seasoning

1 packet

Sweet & Savoury Glaze

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

1 sachet

chicken-style stock powder

Not included in your delivery

olive oil

¼ cup



Nutritional Values

Energy (kJ)1762 kJ
Calories421 kcal
Fat9.7 g
of which saturates5 g
Carbohydrate38.6 g
of which sugars17.2 g
Dietary Fibre9.4 g
Protein41.6 g
Sodium1232 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• 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.


• Meanwhile, trim green beans. Trim green tops from Dutch carrots and scrub them clean. Finely chop garlic. Pick and finely chop rosemary. • See Top Steak Tips (below)! Place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon pepper seasoning and a drizzle of olive oil. Season with salt. Add beef eye fillet, turn to coat.

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 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.


• 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.


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