Eye Fillet of Beef with Swiss Brown Mushrooms, Cavolo Nero & Red Wine Sauce
Recipe by Peter Evans from Short Orders
Pete shows us his favourite recipes he cooks at home.
Serves 4
Ingredients
- 200 g X 4 eye fillet steak
- 24 Swiss brown mushrooms
- 4 handfuls CLEANED CAVOLO NERO or silverbeet or spinach
- 16 golden eschallots
- 12 Cloves Garlic
- 2 cups red wine
- 3 tablespoons Butter
- sea salt
- cracked Black pepper
Method
- Heat a frying pan and place the steak in on one side, with a touch of olive oil.
- Cook for 3 minutes on one side until properly sealed, then turn over and cook for a further 2 minutes until sealed, then do all the edges of the steak that haven’t been cooked for 30 seconds or so.
- Once all sealed, add in the mushrooms, shallots & garlic, salt & pepper and place in the oven for 12 minutes on 150 degrees (or until rare – medium rare).
- Take out the steak and rest in a warm spot for 10 minutes.
- Put the pan on the stove again over a high heat and cook the mushrooms & shallots until nicely browned.
- Add in the cavolo Nero and just wilt.
- Take out all the ingredients and place on the plate.
- Add the red wine into the pan to deglaze and reduce right down, then add in the butter - a bit at a time constantly stirring off the heat until you get a nice sauce consistency.
- Slice the steak and pop onto your veggies and drizzle with your sauce.
