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Eye Fillet with Roasted Capsicum and Garlic Mash

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.

Eye Fillet with Roasted Capsicum and Garlic Mash


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

50g butter

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.

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One Comment on Eye Fillet with Roasted Capsicum and Garlic Mash

  • Bridget
    May 15, 2014 9:04 am

    I could eat that every night.

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