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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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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The Independent Gembrook, VIC

The Independent
Gembrook, VIC

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Noosa Food & Wine Festival

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Roaring Grill
301 Elizabeth Street, North Hobart

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Flying Fish, Fiji

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road
Prahran

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