beef eye fillet with green olive tapenade recipe
beef eye fillet with green olive tapenade recipe
By MiNDFOOD
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beef eye fillet with green olive tapenade recipe
beef eye fillet with green olive tapenade recipe
- Meat type
- Beef
- Cooking time
- <10
- Serves
- 1-2
- Preparation time
- 20
beef eye fillet with green olive tapenade recipe
beef eye fillet with green olive tapenade recipe
Ingredients
- 1 pack Silver Fern Farms Beef Eye Fillet Steaks
- Olive oil
- 1 gem lettuce, halved
GREEN OLIVE TAPENADE
- 2 cups pitted green olives
- 2 garlic cloves, crushed
- 3 spring onions, finely chopped
- 70g slivered almonds, toasted
- 1 cup fresh parsley leaves, roughly chopped
- ½ cup dill, roughly chopped
- ½ cup fresh basil leaves, chopped, plus extra leaves to garnish
VINAIGRETTE
- 150ml olive oil
- 75ml lemon juice
- 1 tsp mustard powder
- 1 tsp honey
- ¼ cup fresh herbs, chopped
beef eye fillet with green olive tapenade recipe
beef eye fillet with green olive tapenade recipe
Method
Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Rub Beef Eye Fillet Steaks in olive oil, then season with salt and pepper and set aside while preparing the tapenade and vinaigrette.
Chop the olives roughly, then mix with the garlic, spring onions, almonds and herbs. Combine the vinaigrette in a lidded jar and shake to combine.
Cook the Beef Eye Fillet Steaks in a pan or on a BBQ grill on high heat for 3 mins. Turn and cook for 2-3 mins more for medium-rare. Cover with foil and rest Beef Eye Fillet Steaks for 5 mins before slicing thinly.
Trim outer leaves from gem lettuce. Lay cut-side down on a grill plate and cook on medium-high heat for 2 mins, until just charred. Serve Beef Eye Fillet Steaks with tapenade and gem lettuce, garnish with basil leaves and serve vinaigrette in a jug on the side.
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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