Premium Eye Fillet with Grilled Peach, Feta & Balsamic Reduction


  • 4 x Harvey Beef Premium Eye Fillet Steaks
  • 4 x firm yellow peaches, quartered & stones removed
  • 250g marinated feta cheese
  • 50ml balsamic glaze
  • 100g fresh lettuce leaves
  • Extra virgin olive oil, sea salt flakes & cracked black pepper


  1. Preheat BBQ grill plate until very hot.
  2. Rub peaches with a little olive oil and cook on grill for 30 seconds, remove, sprinkle with salt and pepper, set aside.
  3. Season steaks with sea salt and pepper and grill for 3 minutes on each side, turn down heat and close lid for 3 more minutes. For medium rare check for 52c internal using a digital meat thermometer. Rest on a cooling rack for 5 minutes before serving.
  4. Slice beef in to thin slices, arrange salad leaves on the plate, top with peaches, crumbled feta, drizzle with balsamic glaze and olive oil.


Stores Directions