The tenderest steak in the case, with a pan sauce that takes the ten minutes the steaks rest.
From the shop
Start with 500 g of eye fillet: two steaks, cut about 4 cm thick. Eye fillet is cut thick so the centre stays pink while the outside browns. Scotch fillet takes the same sauce.
Eye fillet is lean and very tender, and it dries out fast past medium. Cook it to medium rare and rest it. A thermometer takes the guesswork out: pull the steaks at 55°C for medium rare.
Ingredients
- 2 eye fillet steaks, about 250 g each
- 1 tbsp olive oil
- 30 g butter
- 1 shallot, finely chopped
- 125 ml red wine
- 125 ml beef stock
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus Eye Fillet$59.99per kilogram
Angus Scotch Fillet$59.99per kilogram
Method
- Pat the steaks dry. Season both sides with salt and pepper.
- Heat the oil in a heavy frying pan over high heat. Sear the steaks for 4 minutes a side for medium rare. Sear the edges for 30 seconds each.
- Add half the butter for the last minute and spoon it over the steaks. Lift the steaks onto a warm plate to rest.
- Turn the heat down to medium. Cook the shallot in the same pan for 2 minutes until soft.
- Pour in the wine. Scrape the base of the pan. Simmer until the wine reduces by half, about 3 minutes.
- Add the stock. Simmer for 4 minutes until the sauce coats the back of a spoon. Take the pan off the heat and stir in the rest of the butter.
- Add the juices from the resting plate to the sauce. Spoon the jus over the steaks.
Serve it
Serve with mashed potato or roast potatoes and steamed greens.