Thyme-Glazed Beef Eye Fillet
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Thyme-Glazed Beef Eye Fillet

Thyme-Glazed Beef Eye Fillet

with Fetta Roasted Root Veggies & Mustard Pea Pods

It's easy to create a fine dining experience from the comfort of your home when you have everything you need for it in your meal kit - starting with a premium beef eye fillet, which stands up wonderfully to the sweet and savoury glaze.

Tags:
Under 650kcal
Under 40g carbs
Over 30g protein
Allergens:
Milk
Almond

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

1

pumpkin

1

beetroot

1 bag

Pea Pods

½

lemon

1 packet

Premium Beef Eye Fillet

½ packet

wholegrain mustard

1 bag

thyme

1 packet

Sweet & Savoury Glaze

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

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

20 g

butter

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Nutritional Values

Energy (kJ)2256 kJ
Fat21.7 g
of which saturates10.2 g
Carbohydrate39.1 g
of which sugars31.5 g
Dietary Fibre14.1 g
Protein44.4 g
Sodium761 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut 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.

2
2

• Meanwhile, trim pea pods. • Slice lemon into wedges. • Place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. Season with salt and pepper.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, tossing, 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!

4
4

• See 'Top Steak Tips!' (below). Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef eye fillet, 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!

5
5

• Pick thyme leaves. • Return frying pan to medium heat. Cook sweet & savoury glaze, thyme, 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.

6
6

• Slice beef eye fillet. • Divide fillet, roast veggies and mustard pea pods between plates. • Crumble fetta cubes over roast veggies. Pour thyme glaze over beef. Top with flaked almonds. • Serve with any remaining lemon wedges. Enjoy!