Roast Beef Fillet & Beetroot-Orange Salad
with Fetta & Horseradish Sauce
- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
Treat yourself to a restaurant-quality night in with succulent roast beef eye fillet, seared to perfection and sliced thin. It's served alongside a vibrant beetroot-orange salad and salty fetta, with a swipe of horseradish sauce for a sophisticated finish. This is simple elegance on a plate, where every ingredient is given its moment to shine. This recipe is under 650kcal, under 40g carbohydrates, and over 30g protein per serving.
Ingredients
1
Beetroot
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Green Beans
1 packet
Horseradish Sauce
(Contains: Milk, Eggs)
1
Orange
300 g
Premium Beef Eye Fillet
1 packet
Spinach & Rocket Mix
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Slice beetroot into thin wedges.
• Place beetroot on a lined oven tray.
• Drizzle with olive oil and season with salt. Toss to
coat. Roast until tender, 30-35 minutes. Set aside to
cool slightly.
TIP: Beetroot stays firm when cooked. It's done when
you can pierce it with a fork.
• Meanwhile, season premium beef eye fillet with
salt and pepper.
• 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 a second lined oven tray and roast
for 10-15 minutes (for a 300g piece), 13-18 minutes
(for a 450g 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!
• While beef is roasting, trim and halve green beans.
• Peel and thinly slice orange into wedges.
• Roughly chop walnuts.
• Wipe out frying pan and return to medium-high heat
with a drizzle of olive oil.
• Cook green beans until tender, 4-5 minutes.
Transfer to a large bowl, season to taste and set
aside to cool slightly.
• When beef is resting, to bowl with green beans, add
roasted beetroot, spinach & rocket mix, orange,
walnuts and a drizzle of olive oil and balsamic
vinegar. Toss to combine and season to taste.
• Thinly slice beef.
• Divide roast beef fillet and beetroot-orange salad
between plates.
• Top beef with horseradish sauce.
• Crumble over fetta cubes to serve. Enjoy!
