Eye Fillet with Fennel & Jus

Slow-roasted Cape Grim Beef Fillet
with Crushed Peas, Parsley, Spring Onion, Crumbed Baby Fennel & Red Wine Jus

Serves 6

 

Ingredients

Cape Grim Beef Tenderloin - Ask your butcher for a 2kg piece of un-portioned Eye Fillet

 

Method

  • Remove tenderloin from packaging and pat dry with a freshly laundered kitchen swab 
  • Carefully remove fat, silverskin and connective tissue 
  • Trim the fillet by removing the head and tail to leave a uniform length of beef (you can use the remainder for a steak sandwich later)
  • Place beef on a roasting rack and place in oven @53C for 5 hours 
  • Sear on a grill until golden then rest for 10 minutes 

 Season, slice and serve

 

Spring Onion Ravigote

1 tsp Pommery Seeded Mustard 

1 tsp Chardonnay Vinegar 

100 ml EVOO 

1 tbls Baby Capers (finely chopped) 

1 tbls Cornichon (finely chopped) 

1 tbls Continental Parsley (finely chopped) 

2 tsp Tarragon (finely chopped) 

2 tsp Spring Onion (finely chopped)

 

Method

  •  Place all chopped ingredients in a mixing bowl 
  •  In a separate bowl, whisk mustard, vinegar and EVOO together to make a dressing 

Pour dressing into the chopped ingredients 

Season to taste

 

Crumbed Fennel

2 heads Baby Fennel Bulbs 

2 lt Court Bouillon 

1 cup Plain Flour 

1.5 cups Eggwash 

2 cups Panko 

1 tbls Sage (finely chopped) 

1 tbls Continental Parsley (finely chopped)

 

Method

  • Wash fennel, trim core and leaves then pull apart 
  • Poach fennel in court bouillon on simmer until translucent 
  • Remove from liquor and chill 
  • Set up crumbing station. Crumb fennel by dusting in flour, dipping in eggwash then tossing in panko/herb mixture 
  • Deep fry @ 170C until golden 

Season and serve

 

Jus de Vin Rouge

1.5 lt Rich Beef Stock 

1.5 lt Red Wine 

150g Caster Sugar 

100 ml Red Wine Vinegar 

1/4 x Star Anise

 

Method

  •  Heat red wine vinegar and sugar to make a gastrique 
  •  Add the rest of the ingredients and reduce by 2/3 or when it coats the back of a spoon evenly 

Serve at room temperature so skin doesn’t form


Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Customers come back to the shop asking for it. I’m proud to be able to sell it.
Jamie Wright, Butcher on Bundook

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