Peppercorn Beef Eye Fillet & Sticky Glaze
with Rosemary Sweet Potato & Balsamic Dutch Carrots
- Milk
- Almond
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
Give tender premium beef eye fillet the love it deserves with a punchy peppercorn coating and luxe glaze. Pair it with some special sides, and perhaps a glass of your go-to red, and you're in for a treat! This recipe is under 650kcal per serving.
Ingredients
2
sweet potato
2 sprig
rosemary
1 sachet
black peppercorns
1 packet
Beef Eye Fillet Steak
1 bag
Dutch Carrots
1 bag
green beans
2 clove
garlic
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
1 tsp
honey
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Pick and finely chop rosemary leaves. Place the butter in a small heatproof bowl, then microwave in 10 second bursts, until melted. • Place sweet potato on a lined oven tray. Drizzle with melted butter, sprinkle with rosemary and season with salt. Toss to coat. • Roast until almost tender, 15 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• See 'Top Steak Tips! (bottom left). Meanwhile, crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt. • Pat premium eye fillet dry with paper towel. Drizzle with olive oil, then press each side firmly into peppercorns. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook eye fillet until browned, 1-2 minutes each side. • Transfer eye fillet to the tray with the almost tender sweet potato. Return to oven and roast for 10-16 minutes (2 person portion) or 16-22 minutes (4 person portion), or until cooked to your liking. Set aside to rest for 10 minutes.
TIP: The steak will keep cooking while it rests!
• While the eye fillet and sweet potatoes are roasting, trim green tops from Dutch carrots and scrub them clean. • Place carrots on a second lined oven tray. Top with the honey and a drizzle of olive oil and the balsamic vinegar. Season with salt, then toss to coat. • Roast until golden and tender, 15-20 minutes.
• Meanwhile, trim green beans. Finely chop garlic. • Wipe frying pan clean and return to mediumhigh heat with a drizzle of olive oil. Cook green beans with a dash of water, tossing, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.
• Return pan to medium heat with a drizzle of olive oil. • Cook sweet & savoury glaze, a splash of water and any beef resting juices, stirring, until smooth and slightly thickened, 1-2 minutes. • Remove from heat. Season to taste.
• Slice peppercorn beef eye fillet. • Divide eye fillet, rosemary sweet potato, balsamic Dutch carrots and green beans between plates. • Sprinkle flaked almonds over green beans. Pour sweet & savoury glaze over eye fillet to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The beef eye fillet is widely praised for being tender and full of flavour, with the sticky glaze a standout favourite for many. Some found the overall flavour profile a touch sweet, so adjust the glaze to your preference.
- Ease of prep: Instructions are clear and easy to follow, though several customers noted the multiple components require careful timing to bring everything together at once. Budget a little extra time, as most found it takes longer than expected.
- Suggestions: Some found the peppercorn coating quite intense, so halving the amount may suit milder palates. A few customers suggested adding the balsamic glaze to the carrots in a pan after roasting to better coat them and preserve the flavour. Starting the carrots in the oven around 10 minutes earlier can help ensure they are tender by the time everything else is ready.
- Portions: Several customers felt the meat portion was on the smaller side, particularly for families of four, so consider supplementing if serving bigger appetites.
- Glaze: A handful of customers preferred to skip the glaze entirely, feeling it competed with the quality of the meat, while others found it the highlight of the dish — it is worth tasting as you go.
