Beef · 30 minutes · Serves 4
Eye fillet with green peppercorn sauce
Made with Eye fillet from Our Range.
Ingredients
- 4 eye fillet steaks
- 1 tbsp olive oil, 30 g butter, 2 garlic cloves, a few thyme sprigs, salt and pepper
- Sauce: 1 brown onion, finely chopped, 2 garlic cloves, sliced
- 1 tbsp balsamic vinegar
- 300 ml thickened cream
- 1½ tbsp Dijon mustard
- 1 tbsp green peppercorns in brine, drained
Method
- Take the steaks out of the fridge 30 minutes before cooking and season well.
- Heat the oil in a heavy frying pan over high heat. Sear the steaks for 3 minutes each side.
- Turn the heat down, add the butter, garlic and thyme and spoon the butter over the steaks for 1 to 2 minutes. For medium rare the centre should be 60 to 65°C. Rest on a plate for 10 minutes.
- In the same pan over medium heat, cook the onion for 4 to 5 minutes until soft. Add the garlic for 1 minute, then the balsamic.
- Stir in the cream, mustard and peppercorns and simmer for 2 minutes. Pour any resting juices into the sauce and serve over the steaks.