Eye Fillet Steak & Peppercorn Sauce
with Creamy Mash & Baby Broccoli
Get gourmet tonight with some help from a premium beef eye fillet, cooked to perfection and served with all the trimmings - including a decadent peppercorn sauce you'll want to pour over everything!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
Premium Beef Eye Fillet
2
potato
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby broccoli
1
brown onion
1 bag
parsley
1 clove
garlic
½ sachet
black peppercorns
1 packet
caramelised onion chutney
½ packet
beef stock pot
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 Egg, Milk;)
Not included in your delivery
olive oil
40 g
butter
¼ cup
water
Nutritional Values
Utensils
Instructions
See 'Top Steak Tips!' (bottom left). Preheat oven to 240°C/220°C fan-forced. 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, 1-2 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. The thinner the steak, the less time it needs to cook!
While the steak is roasting, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook in boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, some light cooking cream (2 tbs for 2 people / 1/4 cup for 4 people) and a generous pinch of salt. Mash until smooth. Cover to keep warm.
While the potato is cooking, trim baby broccoli. Thinly slice brown onion. Rougly chop parsley. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.
Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste, then cover to keep warm.
Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. Add crushed peppercorns and cook until fragrant, 30 seconds. Add caramelised onion chutney, beef stock pot (see ingredients), the water and remaining cooking cream. Stir to combine, then simmer until slightly reduced, 2-3 minutes. Remove from heat. Stir through any steak resting juices.
Slice eye fillet steak. Divide the steak, creamy mash and baby broccoli between plates. Spoon over the peppercorn sauce. Garnish with chives and flaked almonds. Serve with horseradish sauce.