Eye fillet with rocket, pear, and Parmesan salad

Ingredients

• 2 eye fillets (400g)
• 1 tbs red wine vinegar
• ¼ cup olive oil
• 1 French shallot, finely diced
• 100g Rocket
• 1 pear, sliced
• 20g Parmesan cheese
• 2 tbs pine nuts, toasted
• 1 tbs tallow (see blog for how to make tallow from beef fat)
• Salt and pepper

Method

Preheat your oven to 110c.

Cook the steak:

Bring the eye fillets to room temperature. Place them on a baking paper lined tray. Season generously with salt and pepper. Transfer the steaks to the oven and cook for 25 minutes.

Toast the pine nuts:

While the steaks are in the oven, toast the pine nuts. Heat a dry skillet over medium heat, add the pine nuts, and stir frequently for 2-3 minutes until golden brown and fragrant. Remove from the skillet and set aside to cool.

Make the dressing:

In a small bowl, combine the olive oil, red wine vinegar, and finely chopped shallot. Season with salt and pepper, and whisk together until emulsified.

Sear the steaks:

Heat a skillet until very hot. Melt he tallow and sear the eye fillets for 3 minutes in total for a rare cook, adjusting the time as needed for your preferred doneness. Remove from the skillet and keep warm.

Prepare the salad

In a large bowl, toss the rocket with the pear slices, toasted pine nuts, and Parmesan shavings. Drizzle the dressing over the salad and gently toss to coat.

Plate the eye fillets alongside the salad.

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Nutrition