TEAM NEW ZEALAND’S EYE FILLET STEAKS WITH CHILLI & GARLIC BUTTER, POTATO BAKE & GREEN SALAD

TEAM NEW ZEALAND’S EYE FILLET STEAKS WITH CHILLI & GARLIC BUTTER, POTATO BAKE & GREEN SALAD

Ingredients

4 Harvey Beef eye fillet steaks
1 large red chilli, finely chopped
2 garlic cloves, crushed
50g butter
Sprig of rosemary
100g lettuce of your choice
250g cherry tomatoes

 

For the potato bake
1 cup cream
2 garlic cloves, crushed
20g unsalted butter
1kg potatoes, peeled & thinly sliced
1 tsp salt, ¼ tsp pepper
½ cup grated mozzarella
2 tsp dried thyme

Instructions

1. Pre-heat oven on 180°C. Place butter, cream, garlic, thyme, salt & pepper in a jug and mix until combined. Spread potatoes in a large baking dish and pour over cream mixture. Cover with foil and bake for 1hr or until potatoes in the middle are soft (use a knife to test). Top with cheese and bake for a further 10-15 mins until golden. Leave to stand for 5 mins before serving.

 

2. Mix garlic and butter together and add the chopped chilli. Place steaks on to the BBQ and top with half the butter mixture. Cook for 4 mins or to your liking and then flip, adding the remaining half of the butter and cook for a further 4 mins. Remove from grill, cover with foil and rest for 5 mins.

 

3. Slice steak, top with chopped rosemary and serve with the potato bake & the lettuce and tomatoes.

Servings

4
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