Beef Eye Fillet with Crayfish Gratine, Kūmara and Pūhā recipe
Beef Eye Fillet with Crayfish Gratine, Kūmara and Pūhā recipe
by Kārena and Kasey Bird
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Beef Eye Fillet with Crayfish Gratine, Kūmara and Pūhā recipe
Beef Eye Fillet with Crayfish Gratine, Kūmara and Pūhā recipe
- Meat type
- Beef
- Cooking time
- 11-30
- Serves
- 2
- Preparation time
- 10
Beef Eye Fillet with Crayfish Gratine, Kūmara and Pūhā recipe
Beef Eye Fillet with Crayfish Gratine, Kūmara and Pūhā recipe
Ingredients
- 1 pack Silver Fern Farms Beef Eye Fillet Steaks
CRAYFISH GRATINÉ
- 100g crayfish meat, cooked and roughly chopped
- ½ tsp garlic, minced
- ¼ small onion, finely diced
- 1 Tbsp butter
- ¼ cup cream
- 2 Tbsp parmesan, grated
- 2 tsp chives, finely chopped
- Olive oil
- Salt
- Pepper
KŪMARA PURÉE
- 2 small kūmara, peeled and diced
- ¼ cup cream
- 1 Tbsp butter
- Salt
GARNISH
- Small bunch of Pūhā
This is a Matariki inspired recipe, using ingredients associated with the stars: Tupuānuku, Tupuārangi and Waitā
Beef Eye Fillet with Crayfish Gratine, Kūmara and Pūhā recipe
Beef Eye Fillet with Crayfish Gratine, Kūmara and Pūhā recipe
Method
To make the crayfish gratiné, heat a small pan to medium, add butter and oil. Then add onion and garlic and cook for 2 mins or until translucent. Add cream and reduce by half. Then add crayfish and chives. Mix and set aside.
Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Rub oil over the Beef Eye Fillet Steaks and season.
Preheat the pan or BBQ to medium-high and pan-fry the Beef Eye Fillet Steaks for 3-4 mins on each side for medium-rare.
Transfer to a plate, cover, and rest for 5 mins.
Put the Beef Eye Fillet Steaks on a baking tray and top with the crayfish. Sprinkle the parmesan on top.
Turn oven to grill and grill the Beef Eye Fillet Steaks for 5 mins or until the cheese is golden.
To make the kūmara purée, add the kūmara to a small pot and cover with water. Boil the kūmara until soft. Mash with butter and cream and season to taste.*
To serve, place a portion of purée on the plate and top with Beef Eye Fillet. Garnish with the Pūhā.
This can be served with your choice of vegetable or salad.
*For an extra smooth mash put all of the ingredients in a food processor to combine.
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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