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Eye fillet with green peppercorn sauce

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A recipe from the Good Food collection.

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Ingredients

  • 400 g (14 oz/2 bunches) cherry tomatoes on their truss

  • 2 tablespoons olive oil

  • 3 all-purpose potatoes, peeled and chopped

  • 1 small bulb celeriac, peeled and chopped

  • 60 g (2¼ oz) butter, cut into cubes

  • 3 tablespoons verjuice or white wine

  • 125 ml (4 floz/½ cup) cream (whipping)

  • 4 × 200 g (7 oz) eye fillet steaks

  • 2 tablespoons red wine

  • 2 tablespoons green peppercorns in brine, drained

  • 4 tablespoons veal glaze

  • 1 tablespoon finely chopped parsley

Method

  1. Step 1

    Preheat the oven to 190°C (375°F/Gas 5). Place the tomatoes on a roasting tray covered with baking paper, drizzle with half the olive oil and season with salt and pepper. Bake for 12–15 minutes, or until just softening. Cut each truss in half.

  2. Step 2

    Put the potatoes and celeriac in a saucepan of water. Bring to the boil, reduce the heat to medium and simmer for 12–15 minutes, or until soft. Drain and return to the pan over medium heat with half of the butter. Fry for 1 minute, or until just colouring. Add the verjuice and reduce by half. Remove from the heat, stir in the cream and mash or purée until smooth. Season with salt and pepper.

  3. Step 3

    Brush the steaks with the remaining olive oil and season. Heat a heavy-based frying pan over high heat. Sear the steaks for 2 minutes on each side. Place on a baking tray and cook in the oven for a further 3–5 minutes for medium–rare, or until cooked to your liking. Cover with foil and set aside to rest.

  4. Step 4

    Reduce the heat to medium and add the wine and peppercorns. Deglaze the pan for 30 seconds to 1 minute. Stir in the veal glaze and cook for a further 1–2 minutes, or until warmed through. Whisk in the remaining butter, remove from the heat and stir in the parsley. Serve the steaks on a bed of mash topped with the sauce and served with roasted tomatoes.

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