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Peppery Beef Eye Fillet & Sticky Glaze
Peppery Beef Eye Fillet & Sticky Glaze

Peppery Beef Eye Fillet & Sticky Glaze

with Rosemary Sweet Potato & Balsamic Baby Broccoli

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!

Tags:
Calorie Smart
Allergens:
Milk
Almond

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 Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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.)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

¼ tsp

cracked black pepper

1 tsp

honey

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2496 kJ
Calories596 kcal
Fat29.2 g
of which saturates15.3 g
Carbohydrate44.9 g
of which sugars25.7 g
Dietary Fibre11.5 g
Protein37.4 g
Sodium402 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!

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