Eye Fillet Steak & Mushroom Sauce
with Creamy Mash & Asparagus
Get gourmet tonight with some help from a premium beef eye fillet, cooked to perfection and served with all the trimmings - including a creamy mushroom sauce laced with our caramelised onion chutney... you'll want to pour it over everything!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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 packet
Premium Beef Eye Fillet
2
potato
1 packet
light cooking cream
(Contains Milk;)
1 bunch
asparagus
1
brown onion
1 bunch
spring onion
1 clove
garlic
1 packet
sliced mushrooms
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 Milk; May be present: Soy. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
¼ cup
water
Nutritional Values
Utensils
Instructions
• 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 eye fillet's thickness. The thinner the steak, the less time it needs to cook!
• While the eye fillet is roasting, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then 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.
• Trim ends of asparagus. • Thinly slice brown onion. • Finely chop garlic. • Thinly slice spring onion. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook asparagus with a splash of water until tender, 5-6 minutes. • Add garlic, tossing, 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 and sliced mushrooms, tossing, until softened, 6-8 minutes. • 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 steak, creamy mash and baby carrots between plates. Pour mushroom sauce over the steak. • Garnish with spring onion and flaked almonds. • Serve with horseradish sauce. Enjoy!