There is nothing better than a juicy tender steak and the art is all in the resting of the meat after cooking. This allows the meat fibres to relax, ensuring the texture and flavour is at its best.
Be sure to season first too before searing in a hot pan or grill.
We're sure you'll enjoy this recipe with the classic hasselback potatoes.
- Two beef eye fillets
- 300ml red wine
- 1 cup Swiss brown mushrooms, sliced
- 4 potatoes
- 1/2 tsp Dijon mustard
- 2 tsp butter
- Salt and pepper to season
- 150g beetroot, fresh cooked or tin
- Cos lettuce
- 1 red onion
- 1/2 tsp sugar + 1/2 lime for pickle
- 1/2 cucumber
- Cherry tomatoes
- Olive oil
1. Add red wine to a heavy-based pan and place on medium-low heat. Simmer until reduced by half.
2. Slice your potatoes 2/3rds of the way through each slice. Ensure they are thin and even with a 5mm gap between slices.
3. Place sliced potatoes in an oven tray, sprinkle with salt, pepper and fresh rosemary. Drizzle with olive oil and place into a hot oven for 40 minutes.
4. Slice the red onion finely and add to a bowl. Add in the juice from half a lime and sugar to pickle. Put to the side.
5. Drizzle eye fillet steaks with olive oil, salt, and pepper. Place them in a pre-heated pan or barbecue and cook for 3 to 4 minutes each side. Put to the side to rest.
6. In a hot frying pan, add sliced mushrooms and thyme and sear. Add read wine reduction and simmer. Add 1 teaspoon of Dijon mustard and cold diced butter. Stir and melt into sauce.
7. Now add two parts olive oil, one-part red wine vinegar, finely chopped garlic, the juice of half a lime, half teaspoon of Dijon mustard, salt and pepper. Mix.
Add lettuce leaves to plate and drizzle with dressing. Add tomatoes, cucumber and slice beets. Top with picked onion.
Plate eye fillet steak and add mushroom sauce on top.
Accompany with oven cooked hasselback potatoes and enjoy.