This recipe is all about a quick and easy mid-week meal for two that makes the most of your Eye Fillet purchase.
When you receive your whole Beef Eye Fillet (Tenderloin) you can leave it packaged and rest it in your refrigerator for three weeks and /or when you're ready you can do the following:
Take the meat out of its packaging and pat dry with a paper towel.
Using a sharp knife, cut the side muscle (the loose long piece that runs alongside the main fillet) off and slice into bite size pieces removing any sinew.
Look at what you have left. You will notice that the meat is uniformly thick through the main trunk of the fillet before it starts to taper off to a thin end. Take your knife and cut through the fillet crosswise at the point where the meat starts to change shape and reduce in size. You should now have one big log of lovely eye fillet and one Butt End – this piece should have enough meat to feed two comfortably.
You can now either freeze the log of eye fillet or wrap it in cling film tightly and store in your fridge for up to a week to serve to guests as a roast fillet. If you're not going to freeze it, I recommend coating the meat in fresh black pepper before wrapping to provide some great seasoning marinade.
Now you can begin your recipe:
1 x Butt End of Eye Fillet (almost enough to feed two people) plus side muscle stir fry
1 knob fresh butter and a little Olive oil
Sea Salt
Balsamic Vinegar
1 tsp Smoked Paprika
6 Brussell Sprouts (tails removed) sliced into rounds
2 cloves fresh Garlic
6 Small New potatoes skin on washed and sliced into thin rounds
1 medium red onion peeled and sliced finely in rounds
¼ cup cream
1 cup good chicken stock
Parmesan cheese

First steam the potato rounds until al dente. Arrange these in a small oven proof dish layering potato and red onion as you go. Pour over the stock and cream. Sprinkle with parmesan cheese to taste and a generous grind of fresh black pepper.
Please in 180°C oven to cook for about half an hour. No need to cover.
Ensure that your beef has reached room temperature. Rub Paprika, black pepper and a little sea salt into the stir fry pieces and set aside. Take the Butt End chunk, apply crushed garlic and season liberally to your preference.
Set aside until the potato is pretty much done.
Melt a little butter and olive oil in a small pan and when hot add the brussell sprout slices and any extra leaves that have fallen off along the way. Stirfry over medium heat until the hard fresh flesh is just beginning to soften. Take them off the heat and set aside.
When the time comes, heat a pan to medium hot and sear the Butt End of fillet on all sides – about six minutes. Then, finish the steaks by placing in the oven for five minutes to finish off.
Toss the strifry into the steak searing pan and keep moving until lovely and brown. At the last minute add a little sprinkle of Balsamic Vinegar. Taste and season if necessary.
Allow to rest while you put the Slaw back on the heat to finish. Remember to allow 5 minutes for your steaks to rest once you remove them from the oven. The gratin should rest also to ensure it's not too hot to eat.
Serve a little spicy stirfry alongside each delicious steak.

For an extra dash of wickedness I drizzle a little Katos Hollandaise over the Slaw when I plate it up.

Serves 2