Beef Eye Fillet with Vinaigrette, parmesan and orange salad
- Preparation Time: 20 mins
- Serves: 4
- Cooking Time: 50 mins
- Ready Time: 70 mins
- Cooking Method: Searing
- Difficulty: easy
FOR THE STEAK
4 beef eye fillet steaks
Sea salt
Black pepper
1 Tbsp olive oil
FOR THE POTATOES
8-12 small white potatoes, skin on
FOR THE MUSHROOMS
4 portobello mushrooms
6-8 cherry tomatoes, sliced
4 Tbsp blue cheese, crumbled
8-10 black olives, sliced
2 tbsp finely grated parmesan cheese
1 Tbsp olive oil, to drizzle
Basil leaves, to garnish
FOR THE SALAD
2-3 cups rocket or mesclun salad greens
6-10 basil leaves
1 – 2 oranges, peeled and sliced finely
100gm parmesan cheese, peeled (with a vegetable peeler)
4 Tbsp blue cheese, crumbled
Cherry tomatoes (optional)
Heat oven to 200°C.
Bring beef eye fillets to room temperature (bloom)
Season with black pepper and salt.
ROAST POTATOES
Wash and dry potatoes. Score lightly with a fork all over.
Toss in oil and season with salt and pepper.
Cook at 200°C for 30-45 minutes. Cooking time varies depending on size of potato.
Keep warm under tin foil.
Turn oven down to 180°C.
STUFFED MUSHROOMS
De-stem mushrooms. Place them on an oven tray.
Cut mushrooom stems into small pieces.
In a small bowl mix together mushroom stems, blue cheese, black olives.
Place mix on top of the mushrooms.
Add a layer of cherry tomatoes and then the grated Parmesan cheese.
Drizzle with olive oil.
Cook for 15-20 mins in the oven at 180°C.
COOK THE STEAK
Heat a cast iron pan to smoking hot (high)
Cook steaks 4-6 minutes a side.
Set aside to rest 5 minutes.
MAKE THE SALAD
Mix salad ingredients together to make a pile either individually on plates, or as one on a large platter.
Add grated parmesan and sliced orange on top of the salad pile.
Give Antoine’s Vinaigrette a good shake and place into a small jug (if you have one).
Drizzle liberally onto the salad.
Leave the jug on the table for others to add more if they wish!
Enjoy!
CHEF’S TIP
The potatoes and mushrooms can be cooked at the same time if you have two ovens.
Shop Ingredients
These olives are light and fresh in flavour. Gluten, dairy and egg free.
Kāpiti Kahurangi Creamy Blue Cheese
Smooth and creamy with delicate blue veining. Rich texture with subtle blue flavour and delightful salty tang to finish.
Antoine's Traditional Vinaigrette 500ml
1 x Antoine's Traditional Vinaigrette. 500ml. Keep refrigerated.
Beef Tenderloin (Eye Fillet) 2.2 kg
Product is chilled and beautifully aged for tenderness and flavour. This is what you need to make Gordon Ramsay's Beef Wellington
