Easy Louisiana Baked Beef Eye Fillet
with Herb-Roasted Veggies & Creamy Slaw
- Eggs
- Soy
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
300 g
Beef Eye Fillet Steak
1 packet
Baby Spinach Leaves
1
Broccoli
2 packet
Potato
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Cut broccoli into small florets, then roughly chop stalk. • Place potato and broccoli on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, add shredded cabbage mix in a medium bowl, along with baby spinach leaves, half the dill & parsley mayonnaise and a drizzle of olive oil. Season and toss to coat. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken breast, season and turn to coat. Little cooks: Help combine the ingredients for the slaw
Custom Recipe: If you've upgraded to beef eye fillet, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak all over, then add to the hot pan. Sear steak until browned, 1 minute on all sides. Transfer to a lined oven tray. Roast for 8-10 minutes for medium or until cooked to your liking. Remove tray from oven and set aside to rest.
Custom Recipe: Slice steak to serve.
