Eye fillet with cheats romesco sauce
A lazy dinner for two
2
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Kirsten McCaffrey
Looking at the ultimate lazy dinner for two, this cheats romesco sauce is big flavour with minimal effort. Traditionally from Spain, this roasted red pepper and almond sauce is complex and perfect to go under tender rounds of eye fillet.
You could make your own roasted peppers and if that's the way you're inclined, then go for it. Otherwise we advocate for jarred roasted peppers - the ultimate lifesaver and they keep in the fridge for a host of other dishes. The other shortcut? We use almond butter instead of grinding up our own almonds. Two pantry stable items that will help you shortcut to the fanciest and best steak sauce around.
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Ingredients
Ingredients
2x 150g Silver Fern Farms Beef Eye Fillet Steaks
1 garlic clove
3 Roasted red capsicums
2 Tbsp lemon juice
¼ cup olive oil
¼ cup Almond butter
2 corn on the cob
salad leaves
to serve
Method
Eye fillet
1
Preheat your oven to 140 degrees.
2
Season your eye fillet steaks and place into a cast iron pan.
3
Heat until 60 degree internal temp, for about 40 minutes. Rest for 10 minutes.
Start Timer
4
While the fillet is in the oven, grab your blender and add in roasted capsicum, almond butter, garlic and a little juice form the jar as well as olive oil.
5
Blitz until smooth.
6
In a hot pan, sear the eye fillet each side until golden brown.
7
Serve with a spoonful of sauce on the plate. Top with the steak, a little grilled corn and a handful of salad leaves.
Nutrition Information per Serving (399g)
This nutrition analysis is based on 2 serves and includes 50g of the romesco sauce per serve. Store any leftover sauce in a jar in the fridge for later.
Energy
1748kJ (418 kcal)
Protein
39.7g
Total Fat
16.4g
Saturated Fat
5.0g
Carbs
23.4g
Dietary Fibre
8.4g
Sodium
43mg
Iron
5.0mg
Zinc
5.3mg
Vitamin B12
1.6µg
