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.

Tags:
Over 30g 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

2

Potato

1

Parmesan Cheese

(Contains Milk;)

1

Dutch Carrots

1

Green Beans

2

Garlic

1

Rosemary

1

Premium Beef Eye Fillet

1

Lemon Pepper Seasoning

1

Sweet & Savoury Glaze

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

1

Chicken Stock Pot

Not included in your delivery

olive oil

water

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Nutritional Values

Energy (kJ)1761 kJ
Calories421 kcal
Fat10 g
of which saturates5.3 g
Carbohydrate38.3 g
of which sugars17.1 g
Dietary Fibre9.1 g
Protein40.8 g
Sodium1195 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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

• 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.

3

• 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.

4

• 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!

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

6

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