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Peppered Eye Fillet with Mushroom Sauce, Mini Potato Gratins and Steamed Green Vegetables

If you're guests love meat and three veg, then they are going to love this main dish, served up by Ebony Halangahu


  • Eye fillet

  • Crushed black pepper

  • 1 tablespoon butter

  • Salt

  • Mushroom sauce

  • Packet of Gravox garlic and onion.

  • 1 tbsp. butter

  • 10 mushrooms

  • ½ cup cream

  • ¼ cup white wine

  • 1 cup milk

  • 1 cup water

  • Mini Potato Gatins

  • 600g potatoes

  • ¾ cup thickened cream

  • 6 whole muffin tray

  • Baking paper

  • Salt and pepper

  • Steamed Green Vegetables

  • Head of broccolini.

  • Handful of beans


  • 1.

    Roll eye fillet in pepper to coat add some salt leave uncovered in the fridge for 2 – 4 hours.

  • 2.

    To cook beef melt 1 tablespoon of butter in a pan on stove top sear beef all over until browned.

  • 3.

    Place in over at 180c for about 45 minutes. When cooked take out of the oven and rest for 10-15 minutes.

  • Mushroom sauce :

  • 1.

    Mushroom sauce. Cook mushrooms with 1 tablespoon of butter on stove top until soft, add milk, cream, wine, water and gravox garlic pack

  • 2.

    Stir until combined add extra water if it is too thick.

  • 3.

    Serve sauce with meat and steamed vegetables.

  • Mini Potato Gatins :

  • 1.

    Preheat oven to 200c. Cut baking paper into 2cm by 15cm strips , 3 for each gratin. Peel and slice potatoes thinly. Toss potatoes and cream in a bowl with salt and pepper. Crisscross each muffin hole with the 3 strips of baking paper so you can use them as handles. Layer potato slices in pan, pour over any excess and bake for 40 minutes or until golden and tender.

  • Steamed Green Vegetables :

  • 1.

    Bring saucepan of water to boil.

  • 2.

    Place beans and broccolini in boiling water for 3 mins or until vibrant green colour.

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