Oregano-Glazed Beef Eye Fillet
with Fetta Roasted Root Veggies & Mustard Pea Pods
- Milk
- Almond
- Eggs
- Milk
- Traces of Tree Nuts
- May contain traces of allergens
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
It's easy to create a fine dining experience from the comfort of your home when you have everything you need it for it in your meal kit - starting with a premium beef eye fillet, which stands up wonderfully to the sweet and savoury glaze. *This recipe is under 650kcal per serving.*
1
beetroot
1 bag
Pea Pods
½
lemon
½ packet
wholegrain mustard
1 packet
Premium Beef Eye Fillet
1 sachet
dried oregano
1 packet
Sticky Meat Glaze
()
1 packet
Fetta Cubes
()
1 packet
flaked almonds
( )
1
butternut pumpkin
olive oil
20 g
butter
()
• Preheat oven to 220°C/200°C fan-forced. • Cut butternut pumpkin and beetroot into thin wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Pumpkin skin becomes tender after roasting and adds fibre, but you can remove it if you prefer.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, trim pea pods. Slice lemon into wedges. • Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods until tender, 2-3 minutes. • Remove pan from heat. Add wholegrain mustard (see ingredients) and a squeeze of lemon juice. Season with salt and pepper. Toss to combine. • Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 2-4 minutes each side (depending on thickness). • Transfer to a plate to rest.
TIP: If your pan is getting crowded, cook the beef in batches for best results!
• Return frying pan to medium heat. Cook sticky meat glaze, dried oregano, a splash of water, the butter, a squeeze of lemon juice and any beef resting juices, stirring to combine. Simmer until slightly reduced, 1-2 minutes. • Season to taste, then remove pan from heat.
• Slice beef eye fillet. • Divide fillet, roast veggies and mustard pea pods between plates. • Crumble fetta cubes over roast veggies. Pour oregano glaze over beef. Top with flaked almonds. • Serve with any remaining lemon wedges. Enjoy!
