Eye Fillet With Salsa Verde Butter

nickrecipearcecom

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

This Father’s Day I’m cooking up a feast of ‘Eye Fillet with Salsa Verde Butter’ paired with the 2014 Penfolds St Henri Shiraz from @danmurphys for my old boy. The Penfolds vintage wines are very ceremonious to our family and always come out on special occasions so I thought it would be the perfect match to show my love and appreciation to my dad, Dale. Keep an eye out for the recipe post, grab all the ingredients and uncork a bottle of pure indulgence to celebrate the amazing dads out there! #danmurphys

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 4

Ingredients

  • 1 Green chilli finely chopped
  • 1 Tsp Garlic finely chopped
  • 1 Tbsp Gherkins finely chopped
  • 2 Anchovies finely chopped, (optional)
  • 1 Tbsp Baby capers finely chopped
  • 1 Tbsp Mint finely chopped
  • 1 Tbsp Flat leaf parsley finely chopped
  • 1 Tsp Dijon mustard
  • 300g Salted butter room temp
  • 1 1kg Centre cut eye fillet
  • 1 Tbsp Ghee or olive oil
  • Flakey salt
  • Cracked pepper

Method

  • 1)

    Grab your eye fillet out of the fridge well in advance to bring it up to room temperature. This will ensure you get a very nice, evenly pink beef and the cooking times I give you are accurate. If it is too cold, it will often require more cooking and will still be rare in the middle and grey around the outside.

  • 2)

    Make sure your butter is room temp. If not, you can microwave it until it is just softened, not melted.

  • 3)

    In a bowl, add the green chilli, garlic, gherkins, anchovies, baby capers, mint, flat leaf parsley, basil, Dijon mustard and salted butter. Mix until combined, then set aside.

  • 4)

    Heat a solid pan on high, then place a Tbsp of ghee or olive oil into the pan. Generously salt and pepper the eye fillet and place into the pan.  If you have a meat weight, place that on top. Cook for 4 minutes on all 4 sides (16 minutes in total). Then 1 minute on each end. Take the eye fillet out of the pan. and rest it on a wire ack with a pan underneath for 10 minutes. If you like your steak more well done, you can cook for an additional 2 minutes on each side.

  • 5)

    Once rested, slice the eye fillet into 1cm thick slices.

  • 6)

    Heat the pan to medium, add half the Salsa Verde Butter. Add the sliced eye fillet once the butter has melted and generously baste the beef by spooning over the melted butter. Serve in the middle of the table with your favorite sides and a bottle of 2014 Penfolds St Henri Shiraz.

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