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1.5kg Whole Eye Fillet
650g Baby Chat Potatoes, halved
350g Sweet Potato, cubed
2 Sprigs Fresh Rosemary, finely chopped
Olive Oil
500g Fresh Beans, topped and tailed
50g Butter, softened
A handful of fresh, finely chopped herbs, e.g. parsley, dill, basil and oregano

Ingredients - Béarnaise Sauce:
¼ cup White Wine
2 tbsp White Wine Vinegar
1 Sprig Thyme
1 Shallot, chopped
1 Egg
1 Egg Yolk
2 cups Melted Butter

Method: Whole Roasted Eye Fillet

Step One - Preheat oven to 180ºC.
Step Two - Lightly season the eye fillet with salt and pepper.
Step Three - Cook for approximately 30 - 40 mins (dependant on your oven).
Step Four - Cover and rest for approx 10 - 15 mins before serving.

Method: Roasted Baby Chats, Sweet Potato and Green Beans

Step One - In a bowl, toss the baby chats, sweet potato and fresh rosemary in olive oil. Add salt and pepper to season.
Step Two - Transfer to an oven tray and cook for approx 40 mins until they are crispy and cooked through.
Step Three - Place the beans in a saucepan of boiling water and cook until slightly tender.
Step Four - Once the beans are cooked, immediately drain them and plunge them in a bowl of iced water to cease the cooking process. Leave in the iced water for about 6 mins or until cooled totally and then drain.
Step Five - To make the herb butter, in a small bowl place the butter and fresh herbs. Mix until well combined. Refrigerate until ready to use.
Step Six - Heat a non-stick fry pan over medium to high heat and melt half of the herb butter.
Step Seven - Add the drained, cooked beans to the heated pan and toss until warmed through. Add the remaining herb butter, salt and pepper to taste. Continue to toss until the butter has melted and the beans are warmed through totally.
Step Eight - Serve immediately.

Method: Bearnaise Sauce

Step One - Place the wine, vinegar, thyme and chopped shallot into a small saucepan over medium heat.
Step Two - Bring to the boil and cook for 5 - 8 minutes or until it has reduced to 2 tablespoons.
Step Three - Strain the liquid, discarding the shallot and thyme and then place in a blender with the egg and egg yolk.
Step Four - Blend for 1 minute or until slightly thickened and frothy.
Step Five - With the blender running, add the butter in a slow stream through the opening in the lid and process until the mixture is thick and creamy.

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