Hero image for Reverse-seared Wagyu eye fillet with buttered spinach, pine nuts and raisins

Reverse-seared Wagyu eye fillet with buttered spinach, pine nuts and raisins

This little beauty is one to cook for those who are really special to you. It's a bit fancy, melts in your mouth and tastes delicious but doesn’t take forever to make (meaning you can enjoy the occasion too!). Serve it with a bottle of your favourite red.


  1. Bring steak to room temperature and pre-heat oven to 50°C.
  2. On a small oven tray, lightly brush steak with olive oil and season generously with salt and pepper.
  3. Place the tray of steak in the oven and cook until the middle reaches 40-45°C. (This should take approx. 20 minutes for a 3.5cm steak from room temp).
  4. Preheat a frying pan on high. When the steak is ready, place 1 tablespoon of butter in the pan with the rosemary twigs and garlic cloves. Sear until well caramelised, then flip. Allow the steak to sear for approx. 20 seconds (on the second side), before adding the second tablespoon of butter.
  5. Baste the steak with the liquid butter and remove from the heat when well caramelised. Put the pan aside. The steak can be plated immediately.

Buttered spinach with pine nuts and raisins

  1. Heat 1 tablespoon of butter on medium heat. Sauté the finely chopped garlic until fragrant, then add the spinach and raisins. Add the second tablespoon of butter and pour in the remaining butter from the pan that the steak was cooked in (remove the rosemary and garlic cloves). Toss the spinach through the butter and raisins and remove from the heat once the spinach is wilted and glossy.
  2. Plate the spinach and sprinkle with the toasted nuts. Enjoy!


Serve with home-made kumara or potato wedges or boiled baby potatoes.