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Thyme-Glazed Beef Eye Fillet
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. 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.

Allergens:
Almond
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

20 g

butter

1 drizzle

olive oil

Nutritional Values

Calories539 kcal
Energy (kJ)2250 kJ
Fat27 g
of which saturates11.1 g
Carbohydrate30 g
of which sugars23.9 g
Dietary Fibre9.9 g
Protein42 g
Sodium791 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Roast the veggies
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.

Get prepped
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.

Cook the pea pods
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!

Cook the beef
4

• 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!

Make the thyme glaze
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 beefresting juices, stirring to combine. 
Simmer until slightly reduced, 1-2 minutes.
• Season to taste, then remove pan from heat. 

Finish & serve
6

• 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! 

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