Eye Fillet with Roasted Capsicum and Garlic Mash Recipe
Fire up the barbecue for this succulent eye-fillet steak recipe. Serve with creamy garlic mash and a tasty capsicum relish.
2 red capsicum, seeds removed and sliced
2 yellow capsicum, seeds removed and sliced
1 head garlic, halved
2 sprigs rosemary
¼ cup red-wine vinegar
1 tbsp caster sugar
1kg sebago potatoes, peeled and chopped
250ml pouring cream
4 x 200g eye-fillet steaks
8 slices prosciutto
mustard, to serve
Preheat oven to 220°C. Place capsicum, garlic, and rosemary on a baking tray; drizzle with vinegar; and sprinkle over sugar. Toss to combine and cook for 20-25 minutes or until capsicum is tender and beginning to caramelise. Remove garlic and squeeze out flesh. Set aside and keep warm.
To make garlic mash, place potatoes in a large pot of salted cold water, bring to the boil, and simmer for 15-20 minutes or until cooked. Drain and return to the pan along with butter, cream, and reserved garlic. Mash until smooth and creamy.
Preheat barbecue or grill plate over high heat and wrap edge of each steak with prosciutto. Season with sea salt and freshly ground black pepper. Cook for 4 minutes on each side for rare; let rest for 5 minutes before serving.
Serve steaks with garlic mash, roasted capsicum, and mustard.