Eye Fillet Steaks - individual steaks - ready to pop on the BBQ, or sear on either side in a hot pan and cook in a hot oven for a few minutes (depending on how rare you like them) Don't forget to rest your meat, covered for a few minutes before eating - this retains the juices
Premium New Zealand Beef
Grilled Beef Fillet Steaks in Merlot Marinade with Prune Jam
4 beef fillets, 3cm thick
1 cup merlot (or use merlot/cabernet sauvignon blend)
4 cloves garlic, peeled and chopped
4 juniper berries, crushed
Freshly ground black pepper to season
1 small red onion, peeled and sliced
1 tablespoon each butter and oil
Prunes from the marinade
1/2 cup brown sugar
1/2 cup port
Grated rind and juice of 1 orange
Tie the fillets with string to keep their shape if wished. Place in a plastic bag or sealed container and pour in the wine, garlic, juniper berries, parsley sprig, pepper and prunes. Seal and refrigerate for 2-3 hours.
Remove the meat from the marinade and dry on a paper towel. Heat a frying pan until very hot. Brush the steaks with oil and pan-fry over a high heat, allowing 2-3 minutes each side, depending on how well done you prefer your steak.
Allow the meat to stand for 1-2 minutes before serving over pan-fried mushrooms with the Prune Jam and garnishing with fresh herbs. Serve with your favourite vegetables or salad.
Cook the onion in the butter and oil in a frying pan until softened and beginning to brown. Add the prunes from the marinade, brown sugar, port, orange rind and juice and cook over a low heat, stirring occasionally, for about 10 minutes until the mixture is thick and jam-like. Crush the prunes with a wooden spoon during cooking.
Grilled Beef Steaks with Orange Lentils and Bearnaise Sauce
Ingredients - Serves 6
6 sirloin, scotch fillet or eye fillet steaks
ï¿½ cup puy lentils
2 ï¿½ cups vegetable stock
1 shallot or ï¿½ onion, peeled
ï¿½ - ï¿½ tsp ground mace
ï¿½ cup orange juice
2-3 pieces pared orange rind
2 oranges, peeled, segmented and diced
ï¿½ shallot, peeled and finely diced
2 Tbsp white wine vinegar or tarragon vinegar
2 Tbsp water
125g unsalted butter, melted
2 egg yolks
1 Tbsp each chopped tarragon and chervil
Season the steaks with salt, pepper and oil. Heat a heavy-based frying pan or grill until very hot. Add the steaks and cook to your liking, turning once. (For example, a 3cm thick sirloin steak requires approx 10 minutes total cooking time.) Stand 2-3 minutes before serving.
Serve with the Orange Lentils, Bearnaise Sauce and vegetables.
Simmer the lentils in the stock with the shallot or onion, mace, orange juice and rind for 40 minutes until they are chewy-tender and all the stock has been absorbed. Remove the shallot or onion, and orange rind. Toss in the orange wedges and season with salt and pepper.
Put the shallots, peppercorns, vinegar and water in a saucepan and simmer over a low heat until reduced to 2 Tbsp of liquid. Drain.
Melt the butter. Mix the egg yolks with the strained, reduced vinegar in a double saucepan or heat-proof bowl. Place over a saucepan of simmering water and gradually whisk in the melted butter to make a thick sauce. Stir in the chopped herbs. Season with salt and pepper and a squeeze of lemon juice.
6 beef steaks suitable for pan-frying, trimmed (scotch, sirloin, rump, eye fillet)
1-2 Tbsp oil
Salt and pepper to season
Green Olive Mash
6-8 medium-sized floury potatoes (approx. 800g-1kg), peeled and chopped
200ml extra virgin olive oil
4 cloves roasted jumbo garlic, finely chopped
1 cup pitted green olives, chopped
2 Tbsp chopped curly or Italian parsley
Salt and pepper
Butter for spinach
Cooked fresh baby carrots (or other vegetables) to garnish
Semi-dried or fresh tomatoes, diced
300ml light jus or your favourite gravy
Simmer the potatoes in salted water until tender. Drain well then return to the element at a low heat to dry out. Mash or pass through a mouli then add the olive oil a little at a time (don't allow to become too sloppy). Mix in the garlic, olives and parsley and season to taste. Keep warm; this can be reheated in the microwave, carefully stirring regularly.
Season the beef on both sides then brown well in a little oil using a hot grill or heavy-based pan. Continue to cook to the desired degree (2-3 minutes per side for medium) and then rest the steaks in a warm place for 6-8 minutes before carving across the grain. Heat the gravy and reheat the blanched spinach in a clean pan with a little butter. Place a portion of mash and baby vegetables in the centre of a warm plate. Arrange slices of steak and top with blanched spinach. Sprinkle with some diced tomato then spoon over the jus or gravy and serve.
How to cook the perfect steak
There are a few basic tips for cooking the perfect steak. Firstly, it is important to use the right cut. Meat preparation and cooking method are also important. Use this guide as a reference for cooking times and touch testing. You will soon learn if a steak is cooked to your liking by feeling the steak with the back of a pair of tongs and by its appearance. After cooking, allow steaks to rest for 3-5 minutes as this will increase tenderness and juiciness.
Cook each side for 2 minutes, turning once only.
Description: Internal very red colour, very moist, red juices.
Cook each side for 3-4 minutes. Turn once only before pink beads of moisture appear on the top surface of each side.
Description: Internal lighter red colour, moist, pink juices.
Cook each side for 4-6 minutes, turning once only.
Description: Internal pink colour, moist, clear to pink juices
Cook each side for 2-4 minutes. Reduce heat and cook a further 4-6 minutes each side.
Description: Internal stone grey colour, dry, clear or no sign of pink juices.
Source: Beef & Lamb NZ