Elevate Your Culinary Experience with Eye Fillet Steak, Salsa Verde, Leek, and Kipfler Potatoes

Are you ready to embark on a gastronomic journey that combines exquisite flavours and textures? Look no further than this recipe that brings together the tenderness of eye fillet steak, the vibrant freshness of salsa verde, the subtle sweetness of leeks, and the comforting earthiness of kipfler potatoes. This dish is a true celebration of high-quality ingredients and culinary expertise. In this blog post, we’ll guide you through the process of creating a masterpiece that will delight your taste buds and impress your guests.

Eye Fillet Steak: A Cut Above the Rest The eye fillet, also known as tenderloin, is a prime cut of beef that promises unmatched tenderness and a melt-in-your-mouth experience. Its lean yet succulent nature makes it a favourite among steak enthusiasts. Achieving the perfect medium-rare doneness requires attention to detail and precision in cooking.

Ingredients:

  • 2 eye fillet steaks (6-8 oz each)
  • Salt and freshly ground black pepper
  • Olive oil
  • Butter
  • Fresh rosemary and thyme sprigs

Instructions:

  1. Preparation: Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
  2. Seasoning: Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
  3. Searing: Heat a skillet over high heat and add a splash of olive oil. Once the oil is hot and shimmering, carefully place the steaks in the skillet. Add a sprig of rosemary and thyme and a knob of butter for flavor.
  4. Cooking: Sear the steaks for about 3-4 minutes on each side for medium-rare doneness. Use tongs to flip the steaks. Adjust the time for your preferred level of doneness.
  5. Resting: Once cooked, transfer the steaks to a plate and let them rest for a few minutes. This allows the juices to be redistributed and results in a juicier steak.

Salsa Verde: Bursting with Freshness Salsa verde is a vibrant and zesty Italian sauce that complements the richness of the steak beautifully. It’s a blend of fresh herbs, capers, garlic, and olive oil, creating a harmonious balance of flavours.

Ingredients:

  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 2 tablespoons capers, drained and chopped
  • 2 cloves garlic, minced
  • 1/2 lemon, zest and juice
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Mixing: In a bowl, combine the chopped parsley, mint, capers, minced garlic, lemon zest, and lemon juice.
  2. Emulsifying: Slowly drizzle in the olive oil while whisking or stirring constantly until the mixture is well combined and emulsified. This creates a luscious texture.
  3. Seasoning: Season the salsa verde with salt and freshly ground black pepper to taste. Adjust the acidity and saltiness with more lemon juice or salt if needed.

Leek and Kipfler Potatoes: A Harmony of Flavors Leeks and kipfler potatoes bring a gentle sweetness and earthy goodness to the dish. They are a perfect companion to the star of the show, the eye fillet steak.

Ingredients:

  • 2 leeks, cleaned and sliced into rounds
  • 1 pound kipfler potatoes, scrubbed and sliced
  • Olive oil
  • Salt and freshly ground black pepper

Instructions:

  1. Sauteing: Heat a pan over medium heat, add a drizzle of olive oil, and sauté the sliced leeks until they are softened and slightly caramelized.
  2. Boiling and Sautéing: In a separate pot, boil the sliced kipfler potatoes until they are just tender. Drain them and then add them to the pan with the leeks. Sauté for a few minutes until the potatoes are golden and crispy on the edges.
  3. Seasoning: Season the leek and kipfler potato mixture with salt and freshly ground black pepper to taste.

Plating: Place a generous spoonful of the leek and kipfler potato mixture on each plate. Top with the perfectly cooked eye fillet steak. Drizzle the vibrant salsa verde over the steak, allowing its flavours to mingle with the meat. Garnish with extra fresh herbs if desired.

Congratulations! You’ve just created a masterpiece that tantalizes the senses and brings together an array of flavors and textures. This eye fillet steak cooked to medium rare, served with salsa verde, sautéed leeks, and crispy kipfler potatoes, is a culinary journey that showcases the art of cooking and the pleasure of enjoying a well-prepared meal. Whether you’re sharing it with loved ones or savouring it alone, this dish is sure to leave a lasting impression. Bon appétit!