Roast Beef Eye Fillet & Chimichurri
with Smokey Aioli Potatoes, Garlicky Lemon Greens & Pepitas
When you have a premium beef eye fillet in your cool pouch, it would be sacrilege not to give it the TLC it deserves. Make it extra special with a dollop of our bright and herby chimichurri, and a couple of impressive but easy-to-make sides: our smokey aioli adds a rich depth of flavour to the spuds, while a good hit of lemon brings the garlicky greens to life.
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 packet
Premium Beef Eye Fillet
1 bag
Chat Potatoes
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 bunch(es)
baby broccoli
1 bag
green beans
2 clove
garlic
½
lemon
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • See 'Top Steak Tips' (below). Season premium beef eye fillet with salt and pepper. • 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 seared eye fillet to a lined oven tray. • 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: Cook time 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 roasting, cut chat potatoes in half. • Place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange potatoes cut-side down. Roast until tender, 25-30 minutes. • Add smokey aioli to the roast potato tray. Gently toss to combine.
TIP: Cut any larger chat potatoes into quarters! You want them to all be similar in size.
• Meanwhile, trim baby broccoli and cut any larger stems in half lengthways. • Trim green beans. • Finely chop garlic. • Zest lemon to get a good pinch and slice into wedges.
• When the potatoes have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, tossing, until just tender, 4-5 minutes. • Add garlic and lemon zest and cook until fragrant, 1-2 minutes. • Squeeze over lemon juice and season with salt and pepper. Remove from heat.
• Slice the roast eye fillet. • Divide eye fillet, smokey aioli potatoes and garlicky lemon greens between plates. • Sprinkle pepitas over the greens. Spoon chimichurri sauce over the eye fillet. • Serve with remaining lemon wedges. Enjoy!