Whole Roasted Eye Fillet Steak Frites with Green Peppercorn Sauce

Ingredients

Eye Fillet

• 1 centre cut eye fillet, approximately 600 to 700g (ask your butcher)

• 1 tablespoon neutral oil

• 3 tablespoons butter

• 4 sprigs fresh thyme

• 3 cloves garlic, skin on and lightly crushed

• Salt and freshly ground black pepper

• 1 jar Boutique Sauces Green Peppercorn Sauce

Hand Cut Frites

• 4 large sebago or desiree potatoes, peeled

• Neutral oil for frying

• Flaky salt

Butter Basted Asparagus

• 1 bunch asparagus, woody ends removed

• 1 tablespoon neutral oil

• 1 tablespoon butter

• Salt and pepper

Frisée Salad with Dijon Vinaigrette

• 1 small frisée or butter lettuce, leaves separated

• 1 teaspoon Dijon mustard

• 1 tablespoon white wine vinegar

• 3 tablespoons extra virgin olive oil

• Salt and pepper

Directions

The Day Before

1. 1

   Pat the eye fillet completely dry with paper towel and season generously all over with salt and pepper.

2. 2

   Roll tightly in plastic wrap to form an even cylinder shape. Twist the ends firmly to secure.

3. 3

   Refrigerate overnight. This sets the shape so you get beautiful even rounds when you slice.

Eye Fillet

1. 1

   Remove the eye fillet from the fridge 30 minutes before cooking. Unwrap and pat dry.

2. 2

   Preheat oven to 200C.

3. 3

   Heat an ovenproof pan over very high heat until smoking. Add oil and sear the eye fillet on all sides until deeply golden all over, around 2 minutes per side.

4. 4

   Reduce heat to medium, add butter, thyme and garlic to the pan and baste the fillet continuously for 2 minutes.

5. 5

   Transfer the pan to the oven and roast until your desired internal temperature is reached. See the temperature guide in the recipe notes below.

6. 6

   Remove from the oven and rest on a plate for 8 to 10 minutes. This step is essential, do not skip it.

7. 7

   Slice into even rounds, approximately 150g per person, and plate immediately.

Hand Cut Frites

1. 1

   Cut the potatoes into even batons about 1cm thick. Soak in cold water for 30 minutes to remove excess starch, then pat completely dry.

2. 2

   Heat oil to 150C and blanch the frites in batches for 5 to 6 minutes until just cooked through with no colour. Drain and cool completely. This can be done well ahead of time.

3. 3

   When ready to serve, heat oil to 190C and fry in batches for 2 to 3 minutes until deeply golden and crispy. Drain, season immediately with flaky salt and serve straight away.

Butter Basted Asparagus

1. 1

   Heat oil in a pan over medium high heat. Add the asparagus and cook for 2 to 3 minutes until just tender.

2. 2

   Add the butter, toss to coat and season with salt and pepper. Serve straight away.

Frisée Salad with Dijon Vinaigrette

1. 1

   In a small bowl, whisk together the Dijon mustard and white wine vinegar.

2. 2

   Slowly whisk in the olive oil until the dressing comes together. Season with salt and pepper.

3. 3

   Dress the leaves lightly just before serving and toss to coat.

To Serve

1. 1

   Arrange the sliced eye fillet on warm plates with a pile of crispy frites, the butter basted asparagus and a handful of dressed frisée. Warm the chef-made Green Peppercorn Sauce gently and pour it generously over the fillet, with extra on the side.

Recipe Notes