Full Recipe

Seared Eye Fillet with mushroom sauce

recipe

We’re not big meat eaters so when we have meat it’s usually a small piece. It must have great quality and flavour. Having Karapiro Meats as a new stallholder has meant that I’m assured of that when I buy their meat. Their beef and lamb, direct from Ryan’s family farm in the Waikato is fantastic.

I’d made a request from them for a piece of eye fillet that was big enough to be cut into three thick steaks after I’d cooked it. We like it on the rare side as you see from the photo but just cook it a little longer if you like it more well done. While the meat rested after cooking I made a very quick mushroom sauce. The pesto I used came from our stallholder Cesare who’s here every Saturday. I think his pesto is the best!! All very quick, easy and delicious.

 

Ingredients

1 piece of eye fillet

1 small tub of basil pesto

Coarse sea salt

Punnet of button mushrooms, finely sliced

3-4 Portobello mushrooms, halved if large and finely sliced

Brandy

White wine

Chicken or beef stock

20-50g cold unsalted butter, cubed

Pepper

 

Around the middle of the piece of meat make a cut lengthwise without cutting right through. Fill this cavity with pesto – it’ll ooze out a bit but don’t worry. Season the outside with pepper.

 

Heat the oven to 250°C. Heat a heavy cast iron pan till its starting to smoke and add a small handful of coarse salt. Place the beef on the salt and sear for a minute. Then put the pan in the hot oven. Cook for 5 minutes then turn it over and cook for 6 minutes. For us this meant the meat was medium rare. If you want to be more precise about how long to cook the meat, use a meat thermometer so the steak is cooked to your liking.

 

Take the meat out of the pan and place it on a plate, cover with foil and leave while you make the sauce.

 

Wipe an excess salt from the pan and then deglaze with a good splash of brandy and then add about ½ cup white wine. Let it sizzle and add the mushrooms. The wine will evaporate as the mushrooms cook, add some stock to ensure you have some liquid. Finally whisk in the cold butter – the sauce will thicken slightly. It’s ready!!

 

Cut the eye fillet into steaks and spoon over the mushroom sauce.