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Beef eye fillet

Name: Beef eye fillet
Cook time: 25 min
Yield: 1
Cuisine: La Rioja, spain

with courgettes and pesto salsa verde

Ready in around 25 mins

RECIPE FACT:

Despite being commonly thought of as a vegetable, corn is botanically classified as both a grain and a fruit. Corn comes in a variety of colors, including yellow, white, red, blue, purple, and black.

Nutritional Info:

Energy: 2,474kJ (591kcal)
Protein: 45g
Carbohydate: 36g
Sugars: 14g
Fat, total:32g
Saturated:11g
Sodium:1,589mg
Contains:Almonds, Cashews, Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE POTATOES:
Line an oven tray with baking paper. Using half,pPeel the red onion then cut into ½ cm wedges. Empty the bag of steamed potatoes onto the tray, add the onion and sprinkle with half the Spanish spices. Drizzle with oil and season with salt and pepper. Cook in the oven for 10-12 mins.
2. TO PREPARE THE VEGETABLES:
Cut the capsicum in half, remove the seeds then cut half into 1cm slices. using half, trim the ends of the courgette then cut into finger sized pieces. Add to the oven tray, sprinkle with remaining Spanish spices and cook for a further 10-12 mins.
3. TO COOK THE STEAKS:
Remove the beef eye fillet steak from its packaging and pat dry with a paper towel. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the steak, season with salt and pepper and cook for 2-3 mins on each side for medium rare - a little longer for well done. Using tongs, hold the steak on its side and roll gently to sear all around the edges until browned. Remove from the pan, cover and rest for a few mins before slicing.
4. TO WARM THE CREMA:
Microwave option (preferred): Remove the lid from the crema de maiz and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the crema de Maiz into a small pot and warm for 1-2 mins over a medium-low heat.
TO SERVE:
Spoon the crema de maiz onto a plate then top with Spanish potatoes and vegetables. Add the beef eye fillet, dollop with pesto salsa verde and a sprinkle of smoky almonds.