Eye Fillet with Pepperberry

Eye fillet is a very lean and tender piece of meat. Teamed up with a few simple spices and side dishes, it is an easy dinner for the whole family. I always select a premium piece of eye fillet from the butcher. The steak can be pan fried or char-grilled on the bbq. We've teamed it with some flavoursome native ingredients, including pepperberry that gives it a whole other dimension of flavour.  

Olive Oil 

Pepperberry and salt 

2 bunches Dutch carrots 

2 tablespoons honey 

2 bunches spinach, washed and chopped (or simply use the spinach leaves from the supermarket)

1-2 cloves garlic, crushed

juice from 1/2 lemon. 

    1. Allow eye fillet steaks to come to room temperature for at least one hour after removing it from the fridge.
    2. Pre-heat oven to 180°C. Line a rimmed oven tray with baking paper. Slice larger carrots lengthwise in half.
    3. Transfer carrots to lined tray and drizzle with 1 tbsp olive oil. Season with salt and pepper, toss to coat in oil, then arrange in a single layer. Roast carrots for 15 minutes and then drizzle honey over the carrots. Roast for a further 10 minutes or until golden and tender. 
    4. While the carrots are roasting, preheat a heavy-based pan over high heat. Pat steaks dry with paper towel and rub the steak all over with olive oil, pepperberry and salt. Do this just before you are putting it onto the heat.
    5. Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins.
    6. Transfer steaks to a clean plate, cover loosely with foil and rest for 5 mins before serving.
    7. For the spinach, wipe out pan, drizzle with remaining 1 tbsp olive oil, and place over medium heat. Add garlic and cook for 1 min.  Add spinach, and a pinch of salt and pepper, and cook a further minute, until just wilted.  Remove from heat, stir through lemon zest and juice to taste.
    8. Serve steaks with roasted carrots and wilted spinach. 


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Chris Johnson

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