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Spring Beef Eye Fillet with New Potatoes, Baby Carrots, Snow Peas and Red Wine Jus

  • Preparation Time: 10 minutes mins
  • Serves: 2
  • Cooking Time: 20 minutes mins
  • Ready Time: 30 minutes mins
  • Difficulty: Easy

Serves 2


2 x 200gm Eye Fillet Steaks

1 bunch of fresh Thyme

Garlic Cloves

3 or 4 new Potatoes

1 small bunch baby Carrots

100gm Snow Peas

200mls Gourmet Direct Meat Glaze

1 x Shallot

200mls Red Wine

Sea Salt

Extra Virgin Olive Oil

100gm Butter



Bring your Eye Fillet steaks to room temperature.  Preheat your oven to 180.  Then put a pan on at high heat.  Add some cooking oil (not Olive Oil).  Sear the steaks for one minute on each side.

Transfer the steaks to the oven and cook 4-5 minutes per side then rest in a warm place.

To Prepare the Veges:

Slice the potatoes into smaller chunks, leaving the skin on,  so that they will cook at the same time as the baby Carrots.  Rinse and trim the Carrots.  Remove the stringy part of the Snow Peas.

Sear off the potato wedges in some hot butter with fresh Thyme and Garlic.  Add the Carrots and toss until they are golden brown,  then transfer to a hot oven for 15-20 minutes to finish.

Barely blanche the Snow Peas in a seasoned pot of boiling water – approx. 1 minute only so leave this until just before you are ready to plate up.

For the Red Wine Jus take the pan used for searing the steaks.  Add the chopped shallets and any carrot off cuts and a knob of butter.  Cook until golden brown then add the Red Wine and reduce by 1/3.  Then add the Meat Glaze and reduce further until thick or syrupy.

To Serve – arrange the veges around the sliced steaks on the plate and drizzle with jus.


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