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Eye Fillet Al Erbe with Green Pea Frittata

“Al Erbe” means “the herbs” and this recipe embraces all things herbaceous with the delicious marinade that infuses the beef with garden freshness. You could also substitute chicken or lamb instead of the beef. The green pea frittatas can be made ahead of time and reheated and are ideal as a breakfast alternative topped with smoked salmon and a dollop of sour cream.


  • 4 x 180g eye fillets

  • 8 slices of prosciutto

  • 2 cloves of garlic

  • ½ cup parsley

  • 5 sage leaves

  • 4 good sprigs of oregano

  • 3 good sprigs of thyme

  • 3 tbsp. olive oil

  • 1 lemon zested

  • For the green pea frittata (makes 4 standard muffin size frittatas)

  • 25g butter

  • 25g plain flour

  • 1 cup milk

  • 4 egg yolks

  • 3 egg whites

  • 1 ½ cups green peas, blended finely

  • ¼ cup chopped fresh mint

  • ½ tsp. nutmeg

  • 1 tsp. salt

  • ½ tsp. pepper

  • Handful of rocket leaves

  • Splash of olive oil and balsamic vinegar


  • 1.

    Make the marinade by blending all the herbs and garlic and zest together with the oil and marinate the eye fillets for a few hours or better if overnight.

  • 2.

    Wrap each steak with two slices of prosciutto and fasten with a tooth pick, set aside.

  • 3.

    Heat a pan over moderate temperature and cook the fillets for 3 minutes on each side.

  • 4.

    Place the fillets onto a baking tray and finish cooking in the oven for 15 at 180 minutes for medium rare.

  • 5.

    Serve with the green pea frittata with the rocket.

  • For the green pea frittata :

  • 1.

    Melt butter in medium pan. Add in the flour and beat until smooth, cook, stirring until golden and the texture of wet sand. Gradually add in the milk whisking continuously so no lumps form and mix is smooth and thickened.

  • 2.

    Whisk in the egg yolks, peas, mint and seasoning and allow to cool. Whisk the egg whites until firm and gently fold in 2 tbsp. of the whites to mix with the pea mix.

  • 3.

    Gently fold in the remaining whites and spoon into greased 200ml ramekins or large muffin tins. Bake at 180 for 20 minutes until slightly firm to touch. Allow to cool slightly before removing from the tins and serving. Serve alongside the steaks with a few rocket leaves dressed with the olive oil and balsamic vinegar.


Serves 4

For more information on the Lindeman’s Early Harvest range and to download Dominique’s delicious lighter-style recipes and Meredith’s gardening tips please visit

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