Glazed Beef Eye Fillet & Garlic Greens
with Pesto-Fetta Roast Potato & Walnuts
Make the most of a premium eye fillet by prepping it with some extra TLC, and serving with the kind of sides it deserves: garlic-infused baby broccoli and silverbeet, plus roast potato chunks tossed with our bold basil pesto and creamy, perfectly salty fetta. Finish the beef with a gorgeous glaze and a sprinkle of walnuts for added texture and a nutty depth of flavour.
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
2
potato
1 packet
basil pesto
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Premium Beef Eye Fillet
1 bunch
baby broccoli
1 bag
silverbeet
1 clove
garlic
1 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly. • Add basil pesto and fetta cubes to potato tray. Toss to combine. Season to taste.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the potato is roasting, pat premium beef eye fillet dry with paper towel. • Drizzle beef with olive oil, then generously season all over with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef until browned, 1-2 minutes each side.
• Transfer beef to a second lined oven tray. Roast for 10-16 minutes (for a 2-person portion) or 16-22 minutes (for a 4-person portion), or until cooked to your liking. • Set aside to rest for 10 minutes.
TIP: These cook times are for a medium steak and will vary depending on the thickness of the eye fillet. The thinner the steak, the less time it needs to cook!
• While the beef is resting, trim baby broccoli, then cut into halves lengthwise. Roughly chop silverbeet. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. • Add silverbeet and garlic and cook until softened and fragrant, 1 minute. • Transfer greens to a bowl. Cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process.
• Return frying pan to medium heat. • Cook sticky meat glaze with a splash of water and any beef resting juices, stirring, until glaze is smooth and slightly thickened, 1-2 minutes. • Season to taste.
• Slice beef eye fillet. Divide beef, garlic greens and pesto-fetta roast potato between plates. • Drizzle glaze over beef. Top with walnuts to serve. Enjoy!