Premium Beef Eye Fillet & Truffle Mayo
with 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 velvety potato mash and leafy salad, all that you could ever want is sitting right in front of you.
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
potato
½ packet
thyme
1 sachet
garlic & herb seasoning
1 packet
Premium Beef Eye Fillet
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
green beans
½ packet
spinach & rocket mix
1 packet
Italian truffle mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• See 'Top Roast Tips!' (below). 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 potato and cut into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Pick thyme leaves (see ingredients). • In a medium bowl, combine garlic & herb seasoning, thyme and a drizzle of olive oil. • Add premium beef eye fillet, then turn to coat. • 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 lined oven tray 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!
• Meanwhile, place Parmesan cheese in even circles (1 per person) on a second 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. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Transfer to a large bowl and set aside to cool slightly.
• To the bowl with green beans, add spinach & rocket mix (see ingredients) and a drizzle of vinegar and olive oil. Toss to combine. Season with salt and pepper.
• Slice beef. • Divide premium beef eye fillet, potato mash and green bean salad between plates. • Crumble Parmesan crisps over salad. • Serve with Italian truffle mayonnaise. Enjoy!