Roast Beef Eye Fillet & Mustard Gravy

Name: Roast Beef Eye Fillet & Mustard Gravy with Garlic Mash & Bacon Greens
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Beef Eye Fillet Steak; 1 packet Green beans; 1 sachet Gravy Granules; 100 g Diced Bacon; 1 Baby Broccoli; 1 packet Dijon Mustard; 2 packet Potato; 2 Garlic

with Garlic Mash & Bacon Greens

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Tender perfection, that’s how people will describe this dinner once they’re done licking their plates! This premium cut of beef is roasted until juicy and flavourful, and is paired with a fragrant garlic mash, bacon-speckled greens and a punchy Dijon gravy. Tonight’s dinner will have the aftertaste of satisfaction.

Allergens:

Wheat

•Gluten

•Mustard

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Beef Eye Fillet Steak

1 packet

Green beans

1 sachet

Gravy Granules

(Contains: Wheat, Gluten; )

100 g

Diced Bacon

Baby Broccoli

1 packet

Dijon Mustard

(Contains: Mustard; )

2 packet

Potato

Garlic

Nutrition Values

Calories485 kcal

Energy (kJ)2030 kJ

Fat23.6 g

of which saturates8.7 g

Carbohydrate20.8 g

of which sugars6 g

Dietary Fibre5.6 g

Protein45.6 g

Cholesterol88.5 mg

Sodium1020 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 Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Peel potato and cut into large chunks. Finely chop garlic. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato and set aside. • Return the saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Add potato, the butter and milk and season with salt. Mash until smooth. Cover to keep warm.

• See 'Top Steak Tips' (below). Meanwhile, season premium fillet steak with salt and pepper. Heat a large frying pan over high heat with a drizzle of olive oil. Add the steak to the pan and sear 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 beef from the oven and set aside to rest for 5-10 minutes.

• While the beef is roasting, trim green beans. Slice baby broccoli (see ingredients) in half lengthways.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a medium bowl. • Return the frying pan to medium-high heat, then cook baby broccoli and green beans until softened, 5-6 minutes. Transfer the veggies to the bowl with the bacon. Season. • Boil the kettle.

• While the steak is resting, in a medium heatproof bowl, combine gravy granules, Dijon mustard (see ingredients) and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.