RED WINE & GARLIC BUTTER EYE FILLET
WITH CREAMY MASH & PEA & FENNEL SALAD
Serves: 2 | Prep time: 25 mins | Cook time: 30 mins
Our popular Red Wine & Garlic Butter Eye Fillets are a tasty alternative to a plain eye fillet steak. The marinade and melted garlic butter makes them that little bit fancy for a special dinner at home. Hot tip: these are best cooked in the oven and then finished with a quick sear in a hot pan. See our recipe below for the best way to cook them
To make the steaks into a full decadent meal, we’ve served them with a buttery mashed potato and salad. The slightly bitter acidity of the pea and fennel salad offsets the richness of the steak and mash perfectly. But if salads aren’t for you, try steamed vege with seasoned with salt and a squeeze of lemon.
2 Red Wine and Garlic Eye Fillets
3 large potatoes
1 tbsp butter
½ cup thickened cream
Salt & white pepper
Pea & Fennel Salad
½ small fennel, finely sliced
200g brussel sprouts
1 cup peas, fresh or frozen
2 tbsp white or red wine vinegar
4 tbsp olive oil
2 tsp Dijon mustard
Salt & black pepper
To make the mashed potato, peel the potatoes and chop into large, even chunks. Place them into a large pot of boiling salted water and cook over medium heat until tender.
Once cooked, drain in a colander, and return the potatoes to the pan. Mash well. For a finer mashed potato, pass the potatoes through a potato ricer. Add the cream, butter, salt and pepper and mash well. Adjust the seasoning to taste and add extra cream or milk if you would like a looser consistency. Keep warm until ready to serve.
To make the salad, bring a saucepan of salted water to the boil. Add the peas. Cook for approximately 5 mins for fresh peas or 3 minutes for frozen. Once cooked, drain the peas and refresh under cold water. Let them cool completely before adding them to a bowl.
Prepare the sprouts by removing any brown or tough leaves from the outside and trim the ends. Peel off some whole leaves from the sprouts and add them to the bowl. Shred the remaining sprouts. Add the shredded sprouts along with the finely sliced fennel to the bowl with the peas.
Whisk together the remaining ingredients for the dressing and pour over the salad. Toss to dress the salad.
Preheat oven to 170°C fan forced. Place an oiled baking tray in the oven to heat up at the same time.
Remove the garlic butter from on top of the steaks and keep aside.
When the oven is ready, remove baking tray and place the eye fillets on and return to oven. Cook for approximately 13 minutes. While the steaks are cooking in the oven, get a searing hot fry pan ready.
Once the steaks are cooked to your liking (we recommend testing with a meat thermometer*), give the eye fillets a quick sear on each side in the hot fry pan. Maximum 45 seconds each side. Place the garlic butter back on top of the steaks & leave to rest for 5 minutes before serving.
Serve the steaks with a big dollop of creamy mashed potatoes and the pea, brussel sprout and fennel salad on the side.
*Medium rare is 55°C, medium is 60°C and medium well is 65°C. Try to remove your steak from the heat a few degrees before it’s done as the internal temperature will continue to rise while resting.