Seared Eye Fillet Steak & Chive-Butter Sauce
with Steamed Veggies & Mashed Potato- Milk
Classic ingredients don’t need much to elevate them to a sensational meal. Take this delicious eye fillet steak – it just gets simply seared then topped with a sage-infused browned butter for a meal that’s low on effort and high on taste. *This recipe is under 650kcal per serving* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 bag
baby broccoli
1
carrot
1 bag
herbs
½
lemon
1 packet
Premium Fillet Steak
1 pinch
Zesty Chilli Salt
2 clove
garlic
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains: Milk; )
50 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Trim baby broccoli. Thinly slice carrot into sticks. Finely chop garlic. Thinly slice herbs. Cut the lemon in half.
Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. Add the milk, 1/2 the butter and a pinch of salt and pepper to the potato. Mash until smooth. Cover with a lid to keep warm.
When the potatoes have 7 minutes cook time remaining, place a colander or steamer basket on top of the saucepan, then add baby broccoli and carrot. Cover with a lid and steam until veggies are tender. Transfer veggies to a medium bowl and add a squeeze of lemon juice. Season to taste. Cover to keep warm.
Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. Season beef with a pinch of zesty chilli salt and pepper. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and set aside to rest.
Return the frying pan to medium heat. Cook garlic and the remaining butter until melted and fragrant, 30 seconds. Add a squeeze of lemon juice and a pinch of pepper. Remove from heat, then add herbs and stir to combine.
Slice the steak. Divide mashed potato, steak and veggies between plates. Spoon chive-butter sauce over salmon and serve with any remaining lemon wedges.
