Beef Eye Fillet Steaks with Garlic & Herb Butter, Mushrooms, Roast Potatoes and Sweet Carrots
Beef Eye Fillet Steaks with Garlic & Herb Butter, Mushrooms, Roast Potatoes and Sweet Carrots
By TVNZ 1 Cooks on Fire - Steve & Mike
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Beef Eye Fillet Steaks with Garlic & Herb Butter, Mushrooms, Roast Potatoes and Sweet Carrots
Beef Eye Fillet Steaks with Garlic & Herb Butter, Mushrooms, Roast Potatoes and Sweet Carrots
- Meat type
- Beef
- Cooking time
- 31-60
- Serves
- 2-3
- Preparation time
- 20
Beef Eye Fillet Steaks with Garlic & Herb Butter, Mushrooms, Roast Potatoes and Sweet Carrots
Beef Eye Fillet Steaks with Garlic & Herb Butter, Mushrooms, Roast Potatoes and Sweet Carrots
Ingredients
- 1 pack Silver Fern Farms Beef Eye Fillet Steaks
Garlic and Herb Butter:
- 50g Butter, softened
- 2 Tbsp fresh herbs, chopped
- 1 clove garlic, minced
Grilled Portobello Mushrooms:
- 2–4 Portobello mushrooms, stems removed, wiped clean
- ¼ cup balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 Tbsp garlic powder
- 1 tsp rosemary, chopped
- Pinch cayenne pepper
Roast Potatoes:
- 300g Agria potatoes, peeled and cubed
- Olive oil
- Salt
Orange Glazed Carrots:
- 300g Baby carrots
- 2 Tbsp butter
- 1 orange, juice and zest
- 1-2 Tbsp liquid honey
- Italian parsley, chopped
Beef Eye Fillet Steaks with Garlic & Herb Butter, Mushrooms, Roast Potatoes and Sweet Carrots
Beef Eye Fillet Steaks with Garlic & Herb Butter, Mushrooms, Roast Potatoes and Sweet Carrots
Method
To make roast potatoes, preheat the oven to 180°C. Heat oil in a shallow baking tray. Par-boil potato cubes in slightly salted water for 5 mins, then drain. Tip potato cubes onto heated baking tray, stir to coat with hot oil. Roast for 30 mins until crispy and golden.
To make orange glazed carrots, place carrots on oven tray lined with baking paper. Heat butter, orange juice and honey in a small saucepan until melted. Pour the mixture over the carrots and toss to coat. Sprinkle grated orange zest overtop and cook for 25–30 mins or until golden. Turn carrots halfway.
Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins. Coat steaks with oil and season with salt and pepper.
Bring BBQ to a med-high heat. Cook steaks for 3-4 mins each side for med-rare.
Transfer to a plate or board, cover loosely with foil and leave to rest for 5 mins before slicing against the grain.
To make garlic & herb butter, mix ingredients and wrap with baking paper to make a cylinder shape. Chill until ready to serve.
To make grilled mushrooms, combine balsamic vinegar, olive oil, Soy sauce, garlic powder, rosemary, and cayenne pepper in a shallow bowl, then add mushrooms. Leave to marinate for 20 mins.
Grill mushrooms on BBQ next to steaks for 2-3 mins each side.
Serve steaks with garlic & herb butter, accompanied by roast potatoes, sweet carrots and grilled mushrooms.
Recommended Cut:
Beef Eye Fillet Steaks
King of all cuts and aged with care, our Beef Eye Fillet Steaks promise to be exquisitely tender and succulent.
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