Oregano-Glazed Beef Eye Fillet
with Fetta Roasted Root Veggies & Mustard Pea Pods
It's easy to create a fine dining experience from the comfort of your home when you have everything you need it for it in your meal kit - starting with a premium beef eye fillet, which stands up wonderfully to the sweet and savoury glaze.
This recipe is under 650kcal 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
1
beetroot
1 bag
Pea Pods
½
lemon
½ packet
wholegrain mustard
1 packet
Premium Beef Eye Fillet
1 sachet
dried oregano
1 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
butternut pumpkin
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut butternut pumpkin and beetroot into thin wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Pumpkin skin becomes tender after roasting and adds fibre, but you can remove it if you prefer.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, trim pea pods. Slice lemon into wedges. • Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods until tender, 2-3 minutes. • Remove pan from heat. Add wholegrain mustard (see ingredients) and a squeeze of lemon juice. Season with salt and pepper. Toss to combine. • Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 2-4 minutes each side (depending on thickness). • Transfer to a plate to rest.
TIP: If your pan is getting crowded, cook the beef in batches for best results!
• Return frying pan to medium heat. Cook sticky meat glaze, dried oregano, a splash of water, the butter, a squeeze of lemon juice and any beef resting juices, stirring to combine. Simmer until slightly reduced, 1-2 minutes. • Season to taste, then remove pan from heat.
• Slice beef eye fillet. • Divide fillet, roast veggies and mustard pea pods between plates. • Crumble fetta cubes over roast veggies. Pour oregano glaze over beef. Top with flaked almonds. • Serve with any remaining lemon wedges. Enjoy!