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Eye Fillet of Beef with Swiss Brown Mushrooms, Cavolo Nero & Red Wine Sauce

Pete shows us his favourite recipes he cooks at home.


  • 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


  • 1.

    Heat a frying pan and place the steak in on one side, with a touch of olive oil.

  • 2.

    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.

  • 3.

    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).

  • 4.

    Take out the steak and rest in a warm spot for 10 minutes.

  • 5.

    Put the pan on the stove again over a high heat and cook the mushrooms & shallots until nicely browned.

  • 6.

    Add in the cavolo Nero and just wilt.

  • 7.

    Take out all the ingredients and place on the plate.

  • 8.

    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.

  • 9.

    Slice the steak and pop onto your veggies and drizzle with your sauce.

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