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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Just a little note to say thank you so much for all of the hard work and love you put into your products!!!
Our family love, love, love Cape Grim Beef... Eaten in our home with both fork and little fingers!
Thanks again and keep up the great work :)

Samantha, St Ives, NSW

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Restaurants & Retailers

Aubergine, 18 Barker Street, Griffith, ACT

Aubergine, 18 Barker Street, Griffith, ACT

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Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

San Telmo - Argentinian Bar & Grill

San Telmo -  Argentinian Bar & Grill

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

Our Farmers

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Allison Napier

Stephen Pilkington

Stephen Pilkington

Michael Kay

Michael Kay

Jamie Oliver

Jamie Oliver

Richard Nicholls

Richard Nicholls
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour