Give tender premium beef eye fillet the love it deserves with a punchy pepper coating and luxe sticky glaze. Pair it with some special sides and perhaps a glass of your go-to red, and you're in for a treat!
We’ve replaced the Dutch carrots in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
2
Sweet Potato
1 sprig
Rosemary
1 packet
Premium Beef Eye Fillet
1 bunch
baby broccoli
1 packet
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, Walnut, Macadamia, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
olive oil
40 g
butter
(Contains: Milk;)
¼ tsp
cracked black pepper
1 tsp
honey
drizzle
balsamic vinegar
• See ‘Top Roast Tips!’ (below left). • 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 microwave-safe 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.
• In a medium bowl, combine premium beef eye fillet, the cracked black pepper, a generous pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook eye fillet until browned, 1 minute each side. • Transfer beef to the tray with almost tender sweet potato. Return to oven and roast for 10-15 minutes (2 person portion) or 15-20 minutes (4 person portion) for medium, 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!
• While the eye fillet and sweet potato are roasting, trim baby broccoli. • Place baby broccoli on a second lined oven tray. Top with the honey and a drizzle of olive oil and balsamic vinegar. Season with salt, then toss to coat. • Roast until golden and tender, 15-20 minutes.
• Meanwhile, trim green beans. Finely chop garlic. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans with a dash of water, tossing, until tender, 4-5 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 peppery beef eye fillet. • Divide eye fillet, rosemary sweet potato, balsamic baby broccoli and green beans between plates. • Sprinkle flaked almonds over green beans. Pour sticky glaze over eye fillet to serve. Enjoy!