Eye fillet with creamy potato bake

Ingredients

• 2 eye fillet steaks (200g each)
• 4 potatoes, thinly sliced
• Butter (for greasing ramekins)
• 4 teaspoons butter (for layering potatoes)
• 2 cups of cream (may not need it all)
• Pinch of nutmeg
• 1 Garlic clove, cut in half
• 1 tablespoon beef tallow (see blog “how to turn beef fat into tallow”)
• Salt and pepper

Method

Prepare the steaks:

Bring the eye fillet steaks to room temperature for a minimum of 30 minutes. Pat them dry with paper towels and season generously with salt and pepper. Set aside.

Prepare the potato bake:

Preheat the oven to 190c. Using a mandolin (or sharp knife), thinly slice the potatoes.

Grease two ramekins with some butter and rub the cut side of the garlic clove around the inside of each ramekin for flavour.
Add a thin layer of potatoes to each ramekin. Dot with a small amount of butter and a pinch of salt. Repeat the process until the ramekins are nearly full.

Add the cream:
Gently pour cream into the ramekins until just covering the potatoes. Lightly tap the ramekins on the bench to settle the cream. You may not need all the cream. Sprinkle with a pinch of nutmeg for added flavour.
Cover with a lid or foil and bake for 45 minutes. Remove the foil and bake for an additional 25 minutes until golden and bubbly. Remove from the oven, cover and let rest for 10 minutes before serving.

Cook the eye fillet:

While the potato bake rests, heat a griddle pan (or heavy based frying pan) over medium high heat for at least 5 minutes until hot.

Add 1 tablespoon of beef tallow to the pan and allow it to melt and heat until shimmering. Place the eye fillets into the pan. Cook them for 3 minutes each side. Check for doneness: For medium rare, the internal temperature should read 55-57c.

Remove the steaks from the pan, transfer to a plate, and let rest for 5-10 minutes. Serve alongside the creamy potato bake. Add a sprinkle of salt, and a green salad, if desired and enjoy!

Nutrition