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.
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
Parmesan Cheese
(Contains Milk;)
1
Dutch Carrots
1
Green Beans
2
Garlic
1
Rosemary
1
Premium Beef Eye Fillet
1
Lemon Pepper Seasoning
1
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
Chicken Stock Pot
Not included in your delivery
olive oil
water
Nutritional Values
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.
TIP: Lightly crushing the potatoes will result in crispy edges!
• 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.
• Slice eye fillet. • Divide beef, Parmesan potatoes and garlic veggies between plates. • Pour sticky rosemary sauce over beef to serve. Enjoy!