Eye Fillet with Roasted Capsicum and Garlic Mash. 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
250ml pouring cream
4 x 200g eye-fillet steaks
8 slices prosciutto
mustard, to serve
1 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.
2 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.
3 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.