Beef Eye Fillet & Truffle Mayo
with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
For you fancy folk, this premium beef eye fillet dish will become your new go-to favourite. Our simple, yet creative Parmesan crisps will become the talk of the town and paired with a sweet potato mash and leafy salad, all that you could ever want is sitting right in front of you.
This recipe is under 650kcal per serving and under 40g 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
2
sweet potato
1 bag
green beans
1 packet
Premium Beef Eye Fillet
1 sachet
garlic & herb seasoning
1 bag
salad leaves
1 packet
Italian truffle mayonnaise
(Contains Egg;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel sweet potato and cut into bite-sized chunks. • Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, place shaved Parmesan cheese in even circles (1 per person) on a lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!).
TIP: The Parmesan crisps will become crisp as they cool.
• Meanwhile, trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. Transfer to a large bowl and set aside to cool slightly.
• Meanwhile, place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. • In a medium bowl, combine beef, garlic & herb seasoning and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest.
• To bowl with green beans, add rocket leaves and a drizzle of white wine vinegar and olive oil. Toss to combine. Season.
• Slice beef. • Divide beef eye fillet, sweet potato mash and green bean salad between plates. • Crumble parmesan crisps over salad. • Serve with Italian truffle mayonnaise. Enjoy!