Enjoy this succulent eye fillet, perfectly seared to lock in its natural juices, adorned with a generous coating of coarsely ground black pepper.
Paired with Shallot & Black Pepper Dressing, a medley of finely chopped shallots bathed in a rich, aromatic black pepper-infused dressing.
This recipe is a testament to the idea that simplicity, when executed with precision and quality ingredients, can result in extraordinary culinary experiences.
Serves 4
Ingredients
600g eye fillet, trimmed
1 tsp Dijon mustard
⅓ cup coarsely crushed black peppercorns
1 tsp finely grated lemon zest
¼ cup extra virgin oil olive oil
1 shallot, finely chopped
1 tbsp caster sugar
¼ cup sherry vinegar
2 tbsp baby capers, to serve
Lemon wedges, to serve
2 cups baby sorrel leaves, to serve
Method
- Brush steak with mustard. Place ¼ cup peppercorns and lemon zest on a plate and roll steak in it to coat well.
- Heat 1 tbsp oil in a large, non-stick frying pan over high heat. Add fillet to the pan and cook for 8 minutes, turning, until seared all over for rare.
- Remove the meat from the pan, loosely cover and rest for 5 minutes.
- Meanwhile, for the black pepper dressing, combine the remaining pepper and oil and shallot in a small saucepan over low heat. Cook for 3 minutes, or until fragrant.
- Take off the heat. Add sugar and vinegar and whisk to dissolve. Season with salt.
- Using a sharp knife, thinly slice the beef. Place on a platter and drizzle with dressing. Serve with capers, lemon wedges, sorrel and remaining dressing.
Smart Tip
This meal is perfect as a light supper with some crunchy bread, or roasted potatoes.
