Beef Eye Fillet Steaks with Mediterranean Salsa, Cherry Tomatoes and Baby Potatoes

Ingredients

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• ½ cup fresh basil leaves, plus extra to serve
• ½ cup extra virgin olive oil
• 2 garlic cloves, crushed

Mediterranean Salsa:

• 20 green olives, pitted
• 2 anchovy fillets, optional
• 2 Tbsp capers, drained
• 2 Tbsp chopped flat leaf parsley
• 1 lemon, juice of
• 200g vine ripened cherry tomatoes
• 1 cos lettuce, cut into quarters
• To serve, baby minted potatoes

Method

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 med-high heat. Cook the beef 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-med and toss the tomatoes in the pan, until the skins are just beginning to split. Toss with a little basil oil.

Serve beef with blistered tomatoes and basil leaves, drizzle with basil olive oil. Accompany with mediterranean salsa, cos lettuce and baby potatoes.