Beef Eye Fillet Steaks with Chimichurri and Duck Fat Potatoes

Ingredients

• Silver Fern Farms Beef Eye Fillet Steaks
• 1 Tbsp Worcestershire sauce

Chimichurri:

• ¼ cup olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1 large bunch parsley
• 1 spring onion
• 2 cloves garlic
• ½ tsp oregano, dried

Lemon Sour Cream:

• 125g sour cream
• 2 Tbsp lemon juice

Duck Fat Potatoes:

• 1.2 kg potatoes, peeled and chopped
• 4 Tbsp duck fat

Method

To prepare the chimichurri, combine all ingredients in a food processor and blitz, refrigerate until serving.

To prepare the lemon sour cream, combine all ingredients and refrigerate until serving.

Preheat the oven to 220C.

Par-boil the potatoes until just softened. Drain well. In a large cast-iron pan, melt the duck fat. Toss the potatoes in the melted fat and cook for 5 mins. Season with salt and pepper and transfer the whole pan to the oven. Roast for 20-25 mins, or until crispy.

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins. Season with salt and pepper and Worcestershire sauce. Coat with oil.

Bring a pan to med-high heat, cook the beef for 3 – 4 mins each side for med-rare. Remove from heat, cover loosely, and allow to rest for 5 mins before slicing against the grain.

 Serve with chimichurri, duck fat potatoes and lemon sour cream.