Cape Grim Eye Fillet with white beans, green beans & pancetta

Cape Grim Eye Fillet with White Beans, Green Beans & Pancetta

 

Serves 4

Dell Ugo Ristorante Italiano - Southbank

Ingredients

4x 200g Cape Grim Eye Fillet

500g Cannelini Beans

200g Green Beans

8x Slices Thin Cut Pancetta

1x Brown Onion

1x Glove Garlic

Method

Cannelini Beans

  • If you are rehydrating, soak in water for 24 hrs.
  • In a pot of water, bring cannelini beans to the boils and leave to boil for 20 minutes and drain.
  • Bruinoise onion and garlic.
  • Sweat in a pan, add cannellini beans and deglaze with white wine, cover with water and season with salt and pepper then bring to the boil.
  • Blend all to turn into a purée.

 

Green Beans

  • Chop tails and blanch in boiling water for 30 seconds.
  • Refresh in ice water and drain.
  • When dry wrap even amounts in pancetta.

 

Eye Fillet

  • Seal in a pan or grill and finish in a oven to your liking.
  • Allow to rest up to half its cooking time.

 

As eye fillet is resting, roast green beans and pancetta and reheat puree.

 

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 Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

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