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. With fetta topped root veggies and mustardy pea pods to serve, this deluxe dish has all the fixins’ that turn a good meal into a great one.
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.
1 sachet
Thyme
1
Pumpkin
1 packet
Wholegrain Mustard
1 packet
Pea Pods
1 packet
Sweet & Savoury Glaze
300 g
Premium Beef Eye Fillet
1 packet
Flaked Almonds
1
Lemon
1
Beetroot
1 packet
Fetta Cubes
20 g
butter
1 drizzle
olive oil
• 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.
• 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.
• 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!
• Return frying pan to high heat with a drizzle of
olive oil. When oil is hot, cook eye fillet until
browned, 1 minute each side.
• Transfer to a second lined oven tray and roast
for 10-15 minutes (for a 300g piece) or 15-20
minutes (for a 600g piece) for medium-rare, or
until cooked to your liking. Transfer to a plate,
cover and rest for 10 minutes.
TIP: Cook time will vary depending on the thickness
of the eye fillet. The thinner the steak, the less time it
needs to cook!
• 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 beefresting juices, stirring to combine.
Simmer until slightly reduced, 1-2 minutes.
• Season to taste, then remove pan from heat.
• Slice beef.
• Divide beef eye fillet, roasted root veggies and
mustard pea pods between plates.
• Crumble fetta cubes over roast veggies.
• Pour thyme glaze over beef.
• Sprinkle over flaked almonds.
• Serve with any remaining lemon wedges. Enjoy!