Black Pepper Crusted Eye Fillet with Shallot & Black Pepper Dressing

Black Pepper Crusted Eye Fillet with Shallot & Black Pepper Dressing
Pepper has been in demand for thousands of years thanks to its impressive ability to transform food, bringing out delicious undertones and flavours as well as making both sweet and savoury meals bolder versions of themselves. Pepper's power to add that extra sprinkle of magic is on full display in this superb Black Pepper Crusted Eye Fillet.

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


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


  1. Brush steak with mustard. Place ¼ cup peppercorns and lemon zest on a plate and roll steak in it to coat well.
  2. 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.
  3. Remove the meat from the pan, loosely cover and rest for 5 minutes.
  4. 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.
  5. Take off the heat. Add sugar and vinegar and whisk to dissolve. Season with salt.
  6. 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.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login