RED MEAT HUB - Classic beef eye fillet

INGREDIENTS

4 x 150g beef eye fillet steaks, fat trimmed

2 tbsp olive oil

4 medium Desiree potatoes, scrubbed, cut into 1cm thick wedges

1 tbsp thyme leaves +extra, to serve

2 cloves garlic, crushed

1 bunch English spinach, trimmed, chopped

55g can green peppercorns in brine, rinsed, drained

2 tbsp red wine vinegar

1/3 cup (80ml) beef stock

1/3 cup light sour cream

Steamed asparagus and snow peas, to serve.

Preheat oven to 220°C (200° fan-forced). Bring a large pot of water to the boil and blanch potatoes for 3 mins. Drain well and then shake potatoes out onto a large baking tray. Drizzle with half the oil, sprinkle with thyme and season. Toss well to coat. Bake for 15–20 mins, turning potatoes at least twice, until golden brown and crisp.
In a small bowl, place peppercorns, vinegar and 2 tablespoons water. Set aside to soak for 5 minutes.
Meanwhile, brush steaks with remaining oil, season and cook in a non-stick frying pan over medium-high heat for 3–4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes. Spray same pan with oil, reheat over medium heat and cook garlic for 1 minute. Add spinach and a tablespoon of water and cook for a further 2 minutes until wilted. Set spinach aside to keep warm.
In same pan, reduce heat to medium-low, add peppercorn mixture and bring to the boil. Reduce heat to low and simmer for 1–2 minutes or until liquid has nearly evaporated. Whisk stock and sour cream into pan and simmer, stirring occasionally, for 3–4 minutes or until thickened. Season with sea salt.
Serve steaks with chips, spinach, peppercorn sauce, green vegetables and extra thyme.