Beef Eye Fillet & Cheesy Cauliflower
with Green Beans & Almond Pangrattato
Pair tender roasted eye fillet with Dijon-spiked cheesy cauliflower and you're in for a treat. Complete this elegant dish with citrusy sautéed green beans for crunch and to cut the richness, plus a horseradish sauce for creaminess and a hint of heat.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1 portion
cauliflower
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Dijon mustard
1 sachet
chicken-style stock powder
1 packet
Premium Beef Eye Fillet
½
lime
1 bag
green beans
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Horseradish Sauce
(Contains Milk; May be present: Soy. )
Not included in your delivery
olive oil
½ cup
milk
(Contains Milk;)
Nutritional Values
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Chop cauliflower (including the stalk!) into small florets. Place in a baking dish (it's okay if it's crowded!). • Drizzle with olive oil, season with salt and toss to coat. Bake until almost tender and brown around the edges, 15 minutes. • While the cauliflower is baking, combine the shredded Cheddar cheese, Dijon mustard, milk, chicken-style stock powder and a generous pinch of pepper in a medium bowl. After 15 minutes, remove the cauliflower from the oven and pour over the cheesy mixture. Bake until tender, 8-10 minutes.
• See 'Top Steak Tips' (bottom left)! While the cauliflower is baking, season the premium beef eye fillet with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the eye fillet until browned, 1-2 minutes each side. • Transfer to a lined oven tray and roast for 10-16 minutes (2 person portion) or 16-22 minutes (4 person portion), or until cooked to your liking. Set aside to rest for 10 minutes.
TIP: Cook time will vary depending on the thickness of the eye fillet.
• While the beef is roasting, zest lime to get a good pinch, then slice into wedges. • Trim green beans.
• Wipe out the frying pan, then return to mediumhigh heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add flaked almonds and lime zest and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. Remove the pan from the heat. Squeeze over some lime juice. Season to taste.
• Slice beef eye fillet. • Divide the beef, cheesy cauliflower and green beans between plates. • Sprinkle the pangrattato over the cauliflower. Serve with horseradish sauce (see ingredients) and any remaining lime wedges. Enjoy!