Châteaubriand Eye Fillet
Serves: 6 | Preparation time: 45 minutes | Cooking time: 50 minutes
750g piece Tasman Yearling Beef Eye Fillet (whole or steak)
40g unsalted butter
1/4 cup (60ml) Golden Grange extra virgin olive oil
2 tbsp finely chopped fresh garlic chives
1kg medium potatoes
400g baby vine-ripened truss tomatoes
400g baby carrots, trimmed
250g yellow squash
1/3 cup (80ml) white wine vinegar
1/2 tsp black peppercorns
2 green onions, chopped finely
3 egg yolks
150g unsalted butter, melted
2 tsp finely chopped fresh tarragon
1 medium brown onion, chopped finely
150g button mushrooms, quartered
150g oyster mushrooms, quartered
1/2 cup (125ml) beef stock
1/4 cup (60ml) dry red wine
1/4 cup (60ml) cream
- Preheat oven to hot.
- Make bearnaise sauce.
- Cut potatoes into 1cm slices. Heat butter and half of the oil in a large non-stick frying pan; cook potato, uncovered, turning occasionally, until browned lightly. Reduce heat; cook potato, covered, turning occasionally, about 15 minutes or until tender. Stir in chives.
- Meanwhile, heat remaining oil in medium flameproof casserole dish; cook beef, uncovered, until browned all over. Place dish in oven; roast beef, uncovered, in hot oven for 10 minutes. Add tomatoes to dish; roast, uncovered , about 10 minutes or until beef is cooked as desired and tomatoes are soft. Remove beef and tomatoes from dish; cover to keep warm.
- Make mushroom sauce, using dish with beef juices.
- Boil, steam or microwave carrots, broccolini and squash, separately, until just tender, drain. Serve beef with potato and vegetables on large serving platter accompanied with both sauces.
Combine vinegar, peppercorns and onion in small saucepan, bring to boil. Reduce heat; simmer, uncovered about 5 minutes or until liquid has reduced by half. Strain over medium heatproof bowl; discard peppercorns and onion. Whisk yolks into liquid in bowl until combined. Set bowl over medium saucepan of simmering water; gradually whisk in melted butter in thin, steady steam until mixture thickens slightly. Remove from heat; stir in tarragon. Cover to keep warm.
Place same flameproof casserole dish with beef juices over medium heat, add onion and mushrooms; cook, stirring, until onion softens. Add stock, wine and cream; bring to a boil. Reduce heat; simmer, uncovered, stirring, about 10 minutes or until sauce thickens slightly and mushrooms are tender. Cover to keep warm.