Preparation time is 25minutes
Cook time is 1hours 5minutes
Total time is 1hours 30minutes
Serve is for 1 people
Estimated cost per serve is 12.11 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
1
- 2 medium washed white potatoes, peeled, thickly sliced
- 2tablespoons extra virgin olive oil
- 200grams beef eye fillet steak
- 2 small rosemary sprigs
- 1/4 cup dry red wine
- 1/2 cup salt-reduced beef stock
- 10grams salted butter
- 50grams steamed green beans (to serve)
Description
This juicy eye fillet steak recipe with red wine jus, golden roast potatoes and green beans is the perfect restaurant-quality meal at home.
Method
Step 1 of 6
Preheat oven to 220℃/200℃ fan-forced. Line a baking tray with baking paper.
Step 2 of 6
Place potato in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 10 minutes or until tender when pierced with a fork. Drain potato, then return to pan and shake over low heat to dry out and rough up sides.
Step 3 of 6
Place potato on tray and drizzle with half of the oil. Season and toss to coat. Bake potatoes, turning every 15 minutes, for 45 minutes or until golden and crisp.
Step 4 of 6
Heat remaining oil in a medium frying pan over medium-high heat during last 15 minutes of potato cooking time. Cook beef for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover loosely with foil and stand for 5 minutes to rest.
Step 5 of 6
Meanwhile, place 1 rosemary sprig and wine in same frying pan and bring to the boil over medium-high heat, scraping the bottom of the pan. Add stock and return to the boil. Add butter and cook, swirling pan occasionally, for 4 minutes or until sauce is reduced by half and thickened slightly. Remove and discard rosemary sprig.
Step 6 of 6
Place steak on a plate and spoon over a little of the red wine jus. Place potato, beans and remaining rosemary alongside steak. Season with pepper. Serve with remaining red wine jus.
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