recipe collection


eyefillettitle
Ingredients
10 Black Onyx eye fillets, 200g each
200ml veal glaze
½ bunch rosemary, half finely chopped, half as sprigs for garnish
½ bunch thyme, half finely chopped, half as sprigs for garnish
¼ bunch chervil, finely chopped
¼ bunch tarragon, finely chopped
300ml cabernet sauvignon, reduced to 100ml & kept warm
50g Dijon mustard
500g unsalted butter, softened
Sea salt, to taste
10 pieces bone marrow, inch rounds, soaked in slightly salted water overnight
2kg desiree potato, extra large size		 Method

  1. Set immersion circulator to 58.5°C and oven to 200°C.
  2. Place eye fillets in individual cryovac bags with 20ml veal glaze.
    Vacuum seal and cook in immersion circulator for 30 minutes.
  3. Mix chopped herbs, cabernet, mustard and butter until combined then season. Roll into log between greaseproof paper and refrigerate
    until service.
  4. Drain marrow pieces and roast in oven for 20 minutes or until golden.
  5. Heat deep fryer to 160°C. Cut potatoes to desired shape and blanch
    in oil for 8 minutes. Drain and set aside, increasing fryer to 180°C.
    Cook until golden, season and keep warm for service.
  6. Remove steak from bag and seal each side of steak in a fry pan over
    high heat to serve.

To Serve
Cut butter into rounds, place on top of beef, arrange fries and marrow onto plate, garnish with sprigs of rosemary and thyme.
marblescore

RangersValley

Save

Save

recipe collection

Eye Fillet Title

Eye Fillet Serving
Ingredients

  • 10 Black Onyx eye fillets, 200g each
  • 200ml veal glaze
  • ½ bunch rosemary, half finely chopped, half as sprigs for garnish
  • ½ bunch thyme, half finely chopped, half as sprigs for garnish
  • ¼ bunch chervil, finely chopped
  • ¼ bunch tarragon, finely chopped
  • 300ml cabernet sauvignon, reduced to 100ml & kept warm
  • 50g Dijon mustard
  • 500g unsalted butter, softened
  • Sea salt, to taste
  • 10 pieces bone marrow, inch rounds, soaked in slightly salted water overnight
  • 2kg desiree potato, extra large size
Method

  1. Set immersion circulator to 58.5°C and oven to 200°C.
  2. Place eye fillets in individual cryovac bags with 20ml veal glaze.
    Vacuum seal and cook in immersion circulator for 30 minutes.
  3. Mix chopped herbs, cabernet, mustard and butter until combined then season. Roll into log between greaseproof paper and refrigerate
    until service.
  4. Drain marrow pieces and roast in oven for 20 minutes or until golden.
  5. Heat deep fryer to 160°C. Cut potatoes to desired shape and blanch
    in oil for 8 minutes. Drain and set aside, increasing fryer to 180°C.
    Cook until golden, season and keep warm for service.
  6. Remove steak from bag and seal each side of steak in a fry pan over
    high heat to serve.
To Serve
Cut butter into rounds, place on top of beef, arrange fries and marrow onto plate, garnish with sprigs of rosemary and thyme.

marblescore
RangersValley