Roast Beef Fillet & Orange-Avocado Salad for Dinner
with Salted Butterscotch & Orange Sponge Cake for Dessert
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
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; )
1
Cucumber
1 packet
Baby Leaves
2
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
Utensils
Cooking Steps
• 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.
• Thinly slice beef.
• Divide orange salad between plates. Top with roast beef fillet and avocado.
• Sprinkle over almonds to serve. Enjoy!
