Classic Grass Fed Eye Fillet with Roasted baby sweet potato, Broccolini, blistered tomatoes and Café de Paris Butter
A brilliant take on classic steak and veggies meal! Any meal with “Cafe de Paris” in it is sure to impress your guests!
- 4 x 200g Brisbane Valley Farm Grass Fed Eye Fillets
- 2 bunches Broccolini
- 4 baby sweet potato washed
- 4 x 3 clusters of vine ripened tomato
- Approx. 8 sprigs of thyme
- 2 cloves garlic
- Café De Paris Butter
- 500g butter softened
- 2 tab capers chopped
- 1 golden shallot peeled and finely chopped
- 2 tab cornichons finely chopped
- 1 ½ tab Worcestershire sauce
- 1 tsp tabasco
- 2 tsp seeded mustard
- ½ bunch parsley chopped
- Sea salt
- Cracked black pepper
Start with making the butter as it takes the longest to prepare. Add all of the butter ingredients together in a mixer and with a paddle, whip the butter until it is all incorporated for approx. 2 minutes. Check seasoning and then roll into a log using either Glad Wrap or Alfoil. Set in fridge for a couple of hours, then cut into 1cm discs and reserve until needed for serving.
For the sweet potatoes, cut them lengthways and place in a bowl, add 6 sprigs of thyme, a little olive oil and some seasoning. Toss together and transfer to a baking tray and roast for approx. 25 minutes at 170 degrees or until cooked.
At the same time of cooking, place the clusters of tomatoes on a tray, drizzle with olive oil, salt and pepper and bake for 9-12 minutes, until lightly blistered.
For the beef, have at room temperature before cooking and season well.
In a heavy based saucepan (that can go into the oven), heat some Canola oil and sear the steaks on all sides until nicely browned and transfer to a 190 degree oven for approx. 6-8 minutes for a medium rare steak. Remove from oven and turn the steaks over to rest and place the sweet potato and tomato back in the oven to warm. Steam the Broccolini for approx. 3 minutes.
Place the steak on the plate and top each steak with a disc of butter. Plate the rest of the vegetables up and serve.