Bacon wrapped whole eye fillet
Decadent eye fillet recipe
Serves
8 - 10
Prep Time
40 mins
Cook Time
1 hr 20 mins
Nothing beats quality beef eye fillet for your main course at an elegant dinner party. Bacon and hot mustard both give the beef extra flavour, while the inclusion of decadent truffle mash, brandied prunes, shiitake, pearl onion and roasted baby vegetables is sure to please!
Recipe courtesy of Greenlea Butcher Shop.
Nothing beats quality beef eye fillet for your main course at an elegant dinner party. Bacon and hot mustard both give the beef extra flavour, while the inclusion of decadent truffle mash, brandied prunes, shiitake, pearl onion and roasted baby vegetables is sure to please! Recipe courtesy of Greenlea Butcher Shop.
Ingredients
1 whole Quality Mark beef eye filleti
approximately 1.8 kg3 Tbsp English mustardi
700g streaky bacon
Butcher’s string
1.5kg Agria potatoes
300g butter
150ml milk
white pepper
kosher salt
2 Tbsp black truffle oil
1 Tbsp yellow mustard seeds
250ml brandy
2 bay leaves
2 star-anise
1 cup raw sugar
400g prunes
pitted1 cup water
300g pickling onions
2 Tbsp brown sugar
500g baby kumara
300g baby turnip
300g baby carrots
300g baby leeks
6 garlic cloves
crushed5 Tbsp olive oil
300g shiitake mushrooms
cut in half2 Tbsp butter
Method
For the brandied prunes, place the prunes, water, brandy, mustard seeds, bay leaves and star anise in a saucepan and bring to boil.
Simmer gently for 10 minutes (it may go on fire as alcohol burns off).
Add the sugar and simmer for a further 10 minutes, giving a gentle stir every few minutes. Set aside.
Trim the eye fillet of any sinew and fold over the tail end to make it an even thickness all the way along.
Tie the fillet every 3cm with butcher’s string to keep its shape.
Season heavily with salt and black pepper and sear the fillet lightly in a hot pan or on a hot plate (if you don’t have anything large enough, cut the fillet in half so you have two shorter pieces). Brush the fillet with mustard and set aside.
Lay down enough clingfilm on the bench to wrap your fillet, with plenty of excess, three layers thick.
Lay out the bacon strips top to bottom on the clingfilm and place the fillet on the bottom edge.
Roll fillet in the bacon using the clingfilm to assist. The bacon should overlap by at least 3 cm. Roll the fillet tight and twist at the ends.
Place in the fridge to set.
After cooking the vegetables (see vegetable tab), turn the oven up to 220˚C.
Remove the clingfilm from the fillet and place it on a baking tray. Bake for 20-25 minutes.
Check that the beef is just warm in the centre (around 50˚C). You can do this by stabbing with a small knife and testing the temperature on your wrist.
Remove from oven and cover with tin foil.
Rest for 10 minutes and serve.
Peel and boil the potatoes until done and drain well. Mash with a masher until smooth, then whisk in the milk and butter.
Season with salt and white pepper.
Drizzle the truffle oil over just before serving.
For the vegetables, preheat oven to 180˚C.
Peel the onions and place in a saucepan of water with brown sugar and a little salt.
Simmer for around ten minutes until cooked through, but not soft.
Drain and set aside.
Boil the baby kumara for 10 minutes in large pot of salted water. After 7 minutes, add the other baby vegetables to the pot.
Drain all and mix with the olive oil and garlic. Season and spread onto a baking tray.
Place in the oven for 20 minutes until they start to colour.
Remove from oven and set aside. These can be reheated before serving.
While the beef is cooking in the oven (see Eye Fillet tab), cut the cooked onions in half and sear in a medium temperature pan on the flat side to give colour.
Once the onions are done, add in the mushrooms and sauté for a few minutes.
Add butter to glaze and season.
While the beef is resting, reheat the baby vegetables.
Beef can be carved at the table and served with sides or you can plate up in the kitchen.
Drizzle the brandied prunes over the beef, along with some of the brandy syrup.
Nutrition Information per Serving (651g)
This nutritional analysis was based on ten serves.