One of the meals in this week’s Hello Fresh box is the Roast Beef Eye Fillet & Chimichurri with Smokey Aioli Potatoes, Garlicky Lemon Greens & Pepitas. Delicious! That’s what I love about Hello Fresh. It encourages me to be more adventurous and cook meals of different cuisines. The recipes are easy to follow and I love the convenience.
Roast Beef Eye Fillet & Chimichurri
March 8, 2023
When you have a premium beef eye fillet in your cool pouch, it would be sacrilege not to give it the TLC it deserves. Make it extra special with a dollop of our bright and herby chimichurri, and a couple of impressive but easy-to-make sides: smokey aioli adds a rich depth of flavour to the spuds, while a good hit of lemon brings the garlicky greens to life.
Persons
2
Prep Time
40 minutes
Total Time
40 minutes
Ingredients
- 1 packet premium beef eye fillet
- 1 bag chat potatoes
- 1 packet smokey aioli (ContainsEgg: May be present Milk)
- 1 bunch(es) baby broccoli
- 1 bag green beans
- 2 clove garlic
- ½ lemon
- 1 packet pepitas (May be present: Milk, Tree Nuts, Peanuts, Sesame, Soy)
- 1 packet chimichurri sauce (Contains Sulphites: May be present Milk, Tree Nuts, Egg)
- Olive oil
Instructions
- Preheat oven to 240°C/220°C fan-forced. • See 'Top Steak Tips' (below). Season premium beef eye fillet with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook eye fillet until browned, 1-2 minutes each side.
- Transfer seared eye fillet to a lined oven tray. • Roast for 10-16 minutes (2 person portion) or 16-22 minutes (4 person portion), or until cooked to your liking. • Set aside to 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 the beef is roasting, cut chat potatoes in half. • Place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange potatoes cut-side down. Roast until tender, 25-30 minutes. • Add smokey aioli to the roast potato tray. Gently toss to combine. TIP: Cut any larger chat potatoes into quarters! You want them to all be similar in size.
- Meanwhile, trim baby broccoli and cut any larger stems in half lengthways. • Trim green beans. • Finely chop garlic. • Zest lemon to get a good pinch and slice into wedges.
- When the potatoes have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, tossing, until just tender, 4-5 minutes. • Add garlic and lemon zest and cook until fragrant, 1-2 minutes. • Squeeze over lemon juice and season with salt and pepper. Remove from heat.
- Slice the roast eye fillet. • Divide eye fillet, smokey aioli potatoes and garlicky lemon greens between plates. • Sprinkle pepitas over the greens. Spoon chimichurri sauce over the eye fillet. • Serve with remaining lemon wedges. Enjoy!
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