Roast Beef Fillet & Orange-Avocado Salad for Dinner

Name: Roast Beef Fillet & Orange-Avocado Salad for Dinner with Salted Butterscotch & Orange Sponge Cake for Dessert
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Avocado; 1 packet Balsamic & Olive Oil Dressing; 300 g Beef Eye Fillet Steak; 1 packet Roasted almonds; 1 Cucumber; 1 packet Baby Leaves; 2 Orange; 1 packet Cream; 1 packet Basic Sponge Mix; 1 packet Walnuts; 1 packet Caster Sugar; 1 drizzle olive oil

with Salted Butterscotch & Orange Sponge Cake for Dessert

0.0(24)

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Calories

1900 kcal

Protein

55.4g protein

Total

35 minutes

Difficulty

Easy

Calorie Smart

Under 40g carbs

Under 30g carbs

Allergens:

Sulphites
Almond
Milk
Gluten
Wheat
Walnut
Fish
Soy
Cashew
Sesame
Wheat
Gluten
Almond
Milk
Eggs
May contain traces of allergens
Pecan
Peanuts
Walnut
Pistachio
Macadamia
Pine nut
Brazil nut
Hazelnut

Spring is here and we’re ready to welcome in the season with new recipes to add to your repertoire. In this seasonal special, our premium premium fillet is roasted in the oven and served alongside a light and bright orange and avocadostudded salad. With roasted almonds for extra crunch, this easy yet elevated dish brings the flavour in each and every bite. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Avocado

1 packet

Balsamic & Olive Oil Dressing

(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)

300 g

Beef Eye Fillet Steak

1 packet

Roasted almonds

(Contains: Almond; )

Cucumber

1 packet

Baby Leaves

Orange

1 packet

Cream

(Contains: Milk; )

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Soy, Cashew, Sesame, Almond, Milk, Pecan, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut)

1 packet

Walnuts

(Contains: Walnut; )

1 packet

Caster Sugar

(May be present: Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Pecan, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut)

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)7950 kJ

Calories1900 kcal

Fat94.8 g

of which saturates38.7 g

Carbohydrate204 g

of which sugars130 g

Dietary Fibre14.3 g

Protein55.4 g

Cholesterol88.5 mg

Sodium1630 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.

Utensils

•Large Non-Stick Pan

•Medium Non-Stick Pan

•Cake tin (25cm length)

•Medium Saucepan

•Baking Paper

Cooking Steps

PDF

• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Season premium fillet steak generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot,
cook fillet until browned, 1 minute each side.

• Transfer beef to a lined oven tray and roast for 10-15 minutes (2 person
portion) or 15-20 minutes (4 person portion), or until cooked to your liking.
• Transfer to a plate, cover and 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 beef is resting, peel and thinly slice orange into wedges.
• Thinly slice cucumber(see ingredients) into rounds.
• Slice avocado in half, scoop out flesh and thinly slice.
• Roughly chop roasted almonds.
• In a large bowl, combine baby leaves, orange, cucumber and
balsamic & olive oil dressing.