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Beef Eye Fillet Served On Potato Rosti with a Cherry Red Wine Sauce

Beef Eye Fillet Served On Potato Rosti with a Cherry Red Wine Sauce

This tender Beef Eye Fillet is the perfect dish for your next dinner party.

Beef Eye Fillet Served On Potato Rosti with a Cherry Red Wine Sauce

Serves 2-3


Silver Fern Farms Beef Eye Fillet


Potato Rosti

6 medium Agria Potatoes

Seasoning sea salt & pepper

3 Tablespoon Olive oil


Cherry Red Wine Sauce  

1 Tablespoon butter

1 shallot thinly sliced

2 gloves garlic crushed

1 cup red wine

1 cup beef stock

2 Tablespoons red wine vinegar

Sprigs of fresh Thyme

Ground peppercorns to season

1 teaspoon sugar

18 Dried whole Cherries


Peel & grate the potatoes, place into a clean tea towel and squeeze out excess liquid (you need the potato dry)

Season with salt & pepper

Heat oil in frypan, spoon pile of potato & flatten into pan, cook until golden & crisp.  Place on paper towel to drain.


To make sauce, melt butter in frypan add shallot & garlic, cook for 3 minutes over medium heat, and add the sprigs of thyme and cook a further minute.

Add red wine and red wine vinegar, reduce by half, then add beef stock reduce again by half. Remove the sprigs of thyme then add sugar and ground peppercorns to season.

Finally add dried whole cherries, cook until cherries are soft, add in a knob of butter & stir.  Serve over Beef eye fillet.

This can be made ahead of time and reheat when required, however don’t add the knob of butter until prior to serving.


Beef Eye Fillet

Rub with olive oil & season with rock salt & cracked pepper

Leave at room temperature for 30 minutes before cooking

Heat pan until hot, then add the fillet, cook 3 minutes each side

Remove from pan and leave to stand for 10 minutes


Serve beef fillet on top of the potato rosti and add cherry sauce.

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