Oven Roast Alliance Eye Fillet of Beef Steak

6 serves
- time

Oven roasted Alliance eye fillet of beef steak with hand-cut potato chips, spinach crème & béarnaise butter - Created by Geoff Scott on Best of NZ Food.

For the Steak

You Will Need

6 x 200 gr eye fillet beef steak
flaky Marlborough Pacific sea salt
3 tablespoons clarified butter

To Make

Season each steak all over with salt.
Heat fry pan till hot then add butter and caramelise the steaks on both sides, place in the oven at 210C fan bake and cook to desired consistency.
Rare will take approx 6 minutes, medium-rare 8 minutes, medium 10 minutes, well done 13 – 15 minutes.

Hand-cut Potato Chips

You Will Need

3 large Agria potatoes
Oil for deep frying potato chips
flaky Marlborough Pacific sea salt

To make

Cut the potatoes into chips and cover with cold water and allow to soak over night.
Drain water and rinse in cold running water.
Dry on paper towels then deep fry at 165C for 10 minutes.
Drain then allow to cool, (this is best done in the morning or at least a few hours before), then fry again at 175 till golden and crispy, season with salt and serve.

Spinach Crème

You Will Need

¼ cup cream
1 clove garlic finely grated
½ teaspoon sea salt
500 gr baby spinach leaves, boiled in salted water, refreshed in iced water, drain and squeeze dry
¼ teaspoon grated fresh nutmeg

To Make

Bring the cream to the boil with the garlic and salt, reduce by half then add the spinach and nutmeg.

Béarnaise Butter

You Will Need

3 tablespoons white wine vinegar
2 tablespoons water
1 teaspoon crushed white peppercorns
1 shallot finely diced
250 gr butter, softened
2 tablespoons fresh tarragon
2 tablespoons fresh chervil

To Make

Place vinegar, water, peppercorns and shallots in a small saucepan and gently simmer.
Allow to cool then fold in softened butter and fresh herbs.
Place a piece of cling film over a coffee cup then fill the cup with the béarnaise butter then place it in the fridge to set firm.
Slice into six when cold and keep chilled till needed.

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