Eye Fillet with Green Peppercorns + Dijon Cream Sauce
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
- 200 g king oyster mushrooms, sliced
- 150 g oyster mushrooms, roughly tear
- 2 bunches asparagus, woody ends cut off
- 4 cups baby spinach
Eye Fillet
- 4 eye fillet medallions
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 50 g unsalted butter
- 2 garlic cloves
- 5 sprigs thyme
Peppercorn Cream Sauce
- 1 brown onion, finely sliced
- 3 cloves garlic, sliced
- 1 tbsp thyme leaves
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 300 ml thickened cream
- 1 ½ tbsp Dijon mustard
- 1 tbsp green peppercorns
- ½ tsp salt
- ¼ tsp black pepper
Method
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Remove the medallions from the fridge 30 minutes before cooking.
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To make the Dijon Cream Sauce: Heat the olive oil in a saucepan over medium high heat. Add the onions and cook for 4-5 minutes, until softened. Add the garlic and thyme leaves and cook for another 2 minutes. Add the balsamic vinegar and stir through.
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Add the cream and mustard and stir to mix well. Add the peppercorns and season with salt and pepper. Cook for 2 mins. Turn of the heat and set aside.
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To cook the eye fillet: Tie them around with string to hold their round shape. Season with salt and pepper all over.
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Heat a frying pan to medium high heat. Drizzle with olive oil and sear the steaks for 3mins on each side. Turn down the heat and add the butter, thyme sprigs, and garlic cloves. Spoon the medallions with the butter for 3 minutes while cooking. Remove beef from pan and let it rest for 10mins.
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Keep the pan over medium heat and add both the mushrooms, cook, tossing for 2 minutes, until golden brown. Add the spinach and cook, tossing, for 1 minutes, until wilted. Set aside for serving.
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Bring a small saucepan half filled with water to the boil over high heat. Add the asparagus and simmer for 2 mins until bright green, then drain.
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Divide the eye fillets between plates. Serve with the spinach, mushrooms, asparagus and the green peppercorn and Dijon cream sauce.
