Thyme-Glazed Beef Eye Fillet

Name: Thyme-Glazed Beef Eye Fillet with Fetta Root Veggies & Mustard Pea Pods
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Premium Beef Eye Fillet; 1 packet Flaked Almonds; 1 Pumpkin; 1 packet Wholegrain Mustard; 1 packet Pea Pods; 1 packet Sweet & Savoury Glaze; 1 sachet Thyme; 1 Lemon; 1 Beetroot; 1 packet Fetta Cubes; 1 drizzle olive oil; 20 g butter

with Fetta Root Veggies & Mustard Pea Pods

Get up to $200 off!

it's easy to create a fine dining experience from the comfort of your home when you have everything you need for it in your meal kit - starting with a premium beef eye fillet, which stands up wonderfully to the sweet and savoury glaze.

Allergens:

Almond

•Milk

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Premium Beef Eye Fillet

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Pumpkin

1 packet

Wholegrain Mustard

1 packet

Pea Pods

1 packet

Sweet & Savoury Glaze

(May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)

1 sachet

Thyme

Lemon

Beetroot

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories539 kcal

Energy (kJ)2250 kJ

Fat27 g

of which saturates11.1 g

Carbohydrate30 g

of which sugars23.9 g

Dietary Fibre9.9 g

Protein42 g

Sodium791 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin and beetroot into thin wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.

TIP: Pumpkin skin becomes tender after roasting and adds fibre, but you can remove it if you prefer. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, trim pea pods. • Slice lemon into wedges. • Place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, tossing, until tender, 2-3 minutes. • Remove pan from heat. Add wholegrain mustard (see ingredients) and a squeeze of lemon juice. Season with salt and pepper. Toss to combine. • Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process!

• See 'Top Steak Tips!' (below). Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef eye fillet, until cooked through, 2-4 minutes each side (depending on thickness). • Transfer to a plate to rest.

TIP: If your pan is getting crowded, cook the beef in batches for best results!

• Pick thyme leaves. • Return frying pan to medium heat. Cook sweet & savoury glaze, thyme, a splash of water, the butter, a squeeze of lemon juice and any beef resting juices, stirring to combine. Simmer until slightly reduced, 1-2 minutes. • Season to taste, then remove pan from heat.

• Slice beef eye fillet. • Divide fillet, roast veggies and mustard pea pods between plates. • Crumble fetta cubes over roast veggies. Pour thyme glaze over beef. Top with flaked almonds. • Serve with any remaining lemon wedges. Enjoy!