Honey Balsamic-Glazed Beef Eye Fillet
with Pearl Couscous, Baby Broccoli & Almonds
There's nothing like a succulent fillet steak and all the trimmings. Toss the eye fillet steak in a honey glaze and serve with a herby, veggie-studded couscous, and roasted baby broccoli. Let the festivities begin!
This recipe is under 650kcal per serving.
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
Ingredients
1
Cauliflower
1
Baby Broccoli
1
Middle Eastern Seasoning
1
Flaked Almonds
(Contains Almond; )
2
Radish
1
Parsley
1
Mint
1
Pearl (Israeli) Couscous
(Contains Gluten; )
1
Chicken-Style Stock Powder
1
Premium Fillet Steak
Not included in your delivery
olive oil
white wine vinegar
honey
balsamic vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower (including the stalk!) into small florets and trim baby broccoli (see ingredients). • Place cauliflower on one side of a lined oven tray, and add baby broccoli on the other. • Sprinkle over Middle Eastern seasoning, drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around the edges, 20-25 minutes. • When there is 3 minutes cook time remaining, sprinkle flaked almonds over the baby broccoli, and toast until golden.
• While the veggies are roasting, thinly slice radish. Roughly chop parsley and mint. • In a medium bowl, combine radish, the white wine vinegar and a good pinch of sugar and salt. Add enough water to just cover and set aside until serving. • In a small bowl, combine the honey, balsamic vinegar and a splash of water. Set aside.
TIP: Slicing the radish very thinly helps it pickle faster!
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast the pearl couscous (see ingredients), stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the saucepan with the chicken-style stock powder and a drizzle of olive oil.
• While the couscous is cooking, place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. • In a medium bowl, combine the steak, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the honey mixture, turning to coat. Transfer the steak and any remaining sauce to a plate. Rest for 5 minutes.
• While the steak is resting, to the couscous, add the roasted cauliflower, mint and parsley. Stir to combine and season with pepper.
• Slice the steak. • Divide pearl couscous between plates. Top with beef, baby broccoli and almonds. • Spoon over any remaining honey glaze. Serve with pickled radish. Enjoy!