Rare Roasted Eye Fillet with Caramelised Fig, Goats Cheese, Walnut & Sherry Dressing


  • 4 Harvey Beef Eye Fillet Steaks
  • 4 large figs
  • 150g Goat’s Cheese
  • 100g roasted walnuts
  • 200g lettuce leaves
  • 200g mixed tomatoes

For the dressing

  • 50ml sherry vinegar
  • 100ml extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp seeded mustard
  • Black pepper and sea salt to taste


  1. Pre-heat oven to 160c & a frying pan to very hot, season eye fillet steaks with salt and pepper and sear with a little oil in the pan for 2 minutes on each side until golden. Transfer to oven and cook for 3 minutes each side. For rare check for 50c internal using a digital meat thermometer. Remove from oven then allow to rest for 5 minutes on a cooling rack and chill in the fridge.
  2. For the dressing whisk together vinegar, mustard and honey, adding oil in a steady stream.
  3. For the figs cut in half length ways and sprinkle sugar on top. Heat a dry pan until hot and sear the cut side of the fig for 30 seconds until caramelized.
  4. To assemble slice beef thinly across the grain, cut tomatoes into wedges, arrange lettuce, figs, beef and tomatoes, then crumble over goats cheese, sprinkle with walnuts and drizzle generously with dressing.


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