Steak and oysters with a crisp fennel, cucumber and pistachio salad
Christmas steak recipe with oysters and salad
Serves
4 - 6
Prep Time
30 mins
Cook Time
30 mins
This delicious marriage of surf and turf flavour sees tender New Zealand beef paired with oysters and served alongside a crisp summery fennel, cucumber, and pistachio salad. Whether you are looking for a show-stopping Christmas feast, or something different to serve at your next BBQ, this recipe is the way to go!
Recipe courtesy of Greenlea Butcher Shop.
This delicious marriage of surf and turf flavour sees tender New Zealand beef paired with oysters and served alongside a crisp summery fennel, cucumber, and pistachio salad. Whether you are looking for a show-stopping Christmas feast, or something different to serve at your next BBQ, this recipe is the way to go!
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ShareIngredients
1 whole Quality Mark beef eye fillet
kosher salt
to seasonto season black pepper
to season12 fresh fresh oysters
in their shell3 Tbsp red wine vinegar
½ shallot
very finely diced
1 bulb fennel
very finely sliced1 cucumber
very finely sliced2 cups baby spinach leaves
2 smalll gem lettuces
¼ cup Italian parsley
roughly chopped¼ cup chives
roughly chopped1 medium shallot
thinly sliced¼ cup pistachio nuts
shelled
¼ cup olive oil
1 Tbsp plain unsweetened yoghurt
1 Tbsp lemon juice
Method
Let beef get to room temperature then remove any remaining sinew from the beef with a sharp knife.
Preheat your BBQ to smoking hot and the oven to 200ºC.
Season the eye fillet generously with salt and pepper.
Sear all sides of the eye fillet on your BBQ.
Once a nice crust has formed on the beef transfer it to a roasting dish and place it into the oven to finish cooking.
Cook the meat, 25 minutes for rare (55ºC inside), 30 minutes (60ºC inside) for medium rare, 35 minutes (70ºC inside) for medium, 40 minutes (70ºC or above) for well done.
Whilst the meat is cooking assemble the salad in a serving dish.
Remove the meat from the oven, cover with tin foil and a tea towel, allow to rest for at least 15 minutes
Prepare the dressing by whisking all the ingredients together. Dress the salad at the last minute.
Once the meat is rested cut into generous slices, against the grain, to serve.
Arrange the oysters on ice and serve with the red wine vinegar and shallot mixed together in a small shallow dish with a spoon.
