Oregano-Glazed Beef Eye Fillet

Name: Oregano-Glazed Beef Eye Fillet with Fetta Roasted Root Veggies & Mustard Pea Pods
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 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; 20 g butter; 1 packet Fetta Cubes; 1 packet flaked almonds; 1 butternut pumpkin

with Fetta Roasted Root Veggies & Mustard Pea Pods

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Not Suitable for Coeliacs

•Calorie Smart

Allergens:

Milk

•Almond

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

DifficultyEasy

Ingredients

Serving amount

beetroot

1 bag

Pea Pods

lemon

½ packet

wholegrain mustard

1 packet

Premium Beef Eye Fillet

1 sachet

dried oregano

1 packet

Sticky Meat Glaze

(May be present: Uova, Latte, Tree Nuts.)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

butternut pumpkin

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2279 kJ

Fat22 g

of which saturates10.3 g

Carbohydrate39 g

of which sugars31.5 g

Protein44.3 g

Sodium760 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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!