Peppercorn Beef Eye Fillet & Sticky Glaze
with Rosemary Sweet Potato & Balsamic Dutch Carrots
Give tender premium beef eye fillet the love it deserves with a punchy peppercorn coating and luxe glaze. Pair it with some special sides, and perhaps a glass of your go-to red, and you're in for a treat!
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
2
sweet potato
2 sprig
rosemary
1 sachet
black peppercorns
1 packet
Premium Beef Eye Fillet
1 bag
Dutch Carrots
1 bag
green beans
2 clove
garlic
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1 tsp
honey
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Pick and finely chop rosemary leaves. Place the butter in a small heatproof bowl, then microwave in 10 second bursts, until melted. • Place sweet potato on a lined oven tray. Drizzle with melted butter, sprinkle with rosemary and season with salt. Toss to coat. • Roast until almost tender, 15 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• See 'Top Steak Tips! (bottom left). Meanwhile, crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt. • Pat premium eye fillet dry with paper towel. Drizzle with olive oil, then press each side firmly into peppercorns. • 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 eye fillet to the tray with the almost tender sweet potato. Return to oven 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: The steak will keep cooking while it rests!
• While the eye fillet and sweet potatoes are roasting, trim green tops from Dutch carrots and scrub them clean. • Place carrots on a second lined oven tray. Top with the honey and a drizzle of olive oil and the balsamic vinegar. Season with salt, then toss to coat. • Roast until golden and tender, 15-20 minutes.
• Meanwhile, trim green beans. Finely chop garlic. • Wipe frying pan clean and return to mediumhigh heat with a drizzle of olive oil. Cook green beans with a dash of water, tossing, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.
• Return pan to medium heat with a drizzle of olive oil. • Cook sweet & savoury glaze, a splash of water and any beef resting juices, stirring, until smooth and slightly thickened, 1-2 minutes. • Remove from heat. Season to taste.
• Slice peppercorn beef eye fillet. • Divide eye fillet, rosemary sweet potato, balsamic Dutch carrots and green beans between plates. • Sprinkle flaked almonds over green beans. Pour sweet & savoury glaze over eye fillet to serve. Enjoy!