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Beef Eye Fillet with Seasonal Greens & Lemon Garlic Cream

25 mins, Eye Fillet

This fresh and vibrant recipe celebrates the most tender of beef cuts and seasonal greens. So quick and easy, you will have time to savour with your favourite glass of red.

Cooking Method

Lemon Garlic Cream

  • Combine ingredients in a bowl and whisk until combined and smooth. Adjust seasoning to taste.

Brussels Sprouts*

*Sprouts can be substituted for other seasonal greens such as asparagus or broccoli.

  • Trim the base of the sprouts* and cut in half.
  • Heat a frying pan on medium-high and add the butter and olive oil. Add the sprouts* cut side down (prepare in batches if there is insufficient space to have all sprouts cut side down).
  • Season with salt, pepper and paprika and allow to cook undisturbed until they start to brown on the bottom.
  • Sprinkle with garlic, parmesan and breadcrumbs and toss/turn periodically until the sprouts* are golden and crispy.
  • Serve in a bowl with the crispy pieces of parmesan and breadcrumbs from the bottom of the pan.

Fillet

Beef fillet cooks beautifully using the reverse sear method, otherwise the following points are key to ensuring you get the best out of your fillet:

  1. Bring to room temperature. Place fillet on the bench at least 30 mins before you intend on cooking it to allow it to come to room temperature. This process can be accelerated by placing the packaged fillet in room-temperature water for 10 minutes or so.
  2. Pat the fillet dry. Remove the fillet from the packaging and pat it dry with a paper towel. This helps to ensure maximum caramelisation.
  3. Oil the steak and season well. Use a little mild vegetable oil (e.g. rice bran) to coat the surface of the steak, then season liberally with salt. Do not oil the pan/BBQ.
  4. Crank up the heat. Preheat your frying pan or BBQ on high and ensure it is sizzling hot before putting the steak on.
  5. Ensure maximum surface contact. Check that the steak is flat against the surface of the pan/BBQ plate, this will help to ensure even caramelisation. At the first sign of little beads of moisture coming to the surface, flip the steak and cook on the other side until the first sign of moisture comes through. If using a meat thermometer, aim for an internal reading of 55°C (medium rare).
  6. Rest. After cooking, rest the steak for at least 5 minutes to allow the juices to settle, then serve and ENJOY!