Honey Balsamic-Glazed Beef Eye Fillet
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey Balsamic-Glazed Beef Eye Fillet

Honey Balsamic-Glazed Beef Eye Fillet

with Pearl Couscous, Baby Rainbow Carrots & Almonds

We love Christmas food so much, there’s no way we can limit it to once a year! Let’s enjoy a mid-year feast of juicy eye fillet steak tossed in a honey glaze, a herby, veggie-studded couscous, and roasted baby carrots. Let the festivities begin!

This recipe is under 550kcal per serving.

Over 30g protein
Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount

1 portion


½ packet

Baby Rainbow Carrots

1 sachet

chermoula spice blend

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )



1 packet


1 packet


½ packet

Pearl (Israeli) Couscous

1 sachet

Chicken-Style Stock Powder

1 packet

Premium Fillet Steak

Not included in your delivery

olive oil

¼ cup

white wine vinegar

½ tbs


1 tbs

balsamic vinegar


Nutrition Values

Energy (kJ)2234 kJ
Fat14.5 g
of which saturates4.9 g
Carbohydrate52.4 g
of which sugars17.5 g
Dietary Fibre9.3 g
Protein42.3 g
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Paper
Baking Tray
Large Pan
Large Frying Pan



• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower (including the stalk!) into small florets. Trim green tops from baby rainbow carrots (see ingredients) and scrub them clean. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Place cauliflower on one side of a lined oven tray, and add baby carrots on the other. • Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around the edges, 20-25 minutes. • When there is 3 minutes cook time remaining, sprinkle flaked almonds over the carrots, and toast until golden.


• While the veggies are roasting, thinly slice radish. Roughly chop parsley and mint. • In a medium bowl, combine radish, the white wine vinegar and a good pinch of sugar and salt. Add enough water to just cover and set aside until serving. • In a small bowl, combine the honey, balsamic vinegar and a splash of water. Set aside.

TIP: Slicing the radish very thinly helps it pickle faster!


• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast the pearl couscous (see ingredients), stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the saucepan with the chicken-style stock powder and a drizzle of olive oil.


• See 'Top Steak Tips!' (left). While the couscous is cooking, place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. Season steaks with salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the honey mixture, turning to coat. Transfer the steak and any remaining sauce to a plate. Rest for 5 minutes.


• While the steak is resting, add the roasted cauliflower, mint and parsley to the couscous. Stir to combine and season with pepper.


• Slice the steak. • Divide pearl couscous between plates. Top with beef, baby rainbow carrots and almonds. • Spoon over any remaining honey glaze. Serve with pickled radish. Enjoy!