Beef Eye Fillet & Sticky Rosemary Sauce
with Parmesan Potatoes & Garlic Veggies
The trick to making your sides as good as the main event? Just give them a little TLC! With a few classic flavours, the green beans, carrot and Parmesan crushed potatoes more than hold their own with succulent lemon pepper beef.
This recipe is under 550kcal 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
potato
1 packet
Parmesan cheese
(Contains Milk;)
1 bunch
Dutch Carrots
1 packet
green beans
2 clove
garlic
2 sprig
rosemary
1 packet
Premium Beef Eye Fillet
1 sachet
lemon pepper seasoning
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 sachet
chicken-style stock powder
Not included in your delivery
olive oil
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 18-20 minutes. • Lightly crush semi-roasted potatoes on the tray. • Sprinkle with Parmesan cheese. Return to oven to roast until golden, 8-10 minutes.
• Meanwhile, trim green beans. Trim green tops from Dutch carrots and scrub them clean. Finely chop garlic. Pick and finely chop rosemary. • See Top Steak Tips (below)! Place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon pepper seasoning and a drizzle of olive oil. Season with salt. Add beef eye fillet, turn to coat.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and Dutch carrots, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
• 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.
TIP: If your pan is getting crowded, cook in batches for best results!
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook rosemary until fragrant, 1 minute. • Stir in sweet & savoury glaze, chicken-style stock powder, the water and any beef resting juices, until combined. Simmer until slightly reduced, 1-2 minutes. Season to taste.
• Divide beef eye fillet, Parmesan potatoes and garlic veggies between plates. • Pour sticky rosemary sauce over beef to serve. Enjoy!