Grand 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Dutch Carrots
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Garlic
1 packet
Green Beans
300 g
Premium Beef Eye Fillet
1 packet
Rosemary
1 packet
Sweet & Savoury Glaze
(May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)
2
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
¼ tsp
cracked black pepper
1 tsp
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• 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!
