Beef Eye Fillet Steaks with Mediterranean Salsa, Cherry Tomatoes and Baby Potatoes
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- Cooking time
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Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging. Season with pepper and 1 tsp olive oil and allow to bloom at room temperature for 10 mins. Salt the meat just prior to cooking.
Roughly chop half of the basil leaves and place in the olive oil with the garlic. Leave to infuse for 5 mins.
To make Mediterranean salsa roughly chop the olives with the anchovies, capers, remaining basil leaves and parsley. Place in a bowl, add lemon juice and pour in half of the basil oil. Season to taste with pepper.
Heat a non-stick frying pan on medium heat. Cook the Beef Eye Fillet Steaks for 2-3 mins each side. Remove, drizzle with basil oil and allow to rest for 5 mins, covered with foil. In the same frying pan turn the heat to low-medium and toss the tomatoes in the pan, until the skins are just beginning to split. Toss with a little basil oil.
Serve Beef Eye Fillet Steaks with blistered tomatoes and basil leaves, drizzle with basil olive oil. Accompany with Mediterranean salsa, cos lettuce and baby potatoes.
Our expert Master Graders only select the best beef that meets the rigorous standards of our unique Eating Quality System®. King of all cuts and aged with care, these Beef Eye Fillet Steaks promise to be exquisitely tender and succulent.