Monday, April 26, 2010

Eye fillet with natoes & asparagus



My all-time favourite cut of beef is eye fillet, which unfortunately is also the most expensive, but boy is it tender and juicy. Now, the 2 rules you MUST follow when cooking any steak are 1. Always cook the steak at room temperature, never straight from the fridge and 2. You must rest it for at least the same amount of time you cooked it for, to allow the muscle to relax and become tender and also to prevent blood oozing out when you cut it (eugh!)

You will need
Eye fillet steak, ROOM temperature
Freshly ground salt and pepper
1/4 head of cauliflower, boiled till tender then drained
2tbsp sour cream
2tbsp thickened cream
25g softened butter
Asparagus, peeled, trimmed and blanched in boiling water for 10 mins, then drizzled with olive oil & salt/pepper

Heat the pan till it starts to smoke, then add a dash of olive oil and finally the steaks.
If you like it medium-rare, cook for 3 mins on each side, turning only once and 3.5 mins for medium. Use a timer to ensure that you don't overcook, nothing worse than a tough steak!
Once cooked, transfer to a plate and cover tightly with foil. Let it rest.

Mash the cauliflower with sour cream, cream, butter & season well
Serve with the steak and asparagus

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