• Cut: Eye Fillet
  • Serves: 4
  • Time: 20 Minutes
  • method: PAN FRY

Ingredients:

  • 4 x 180gm beef eye fillet steaks
  • 2 tbsp olive oil +extra, to drizzle
  • 150gm mixed Asian mushrooms, sliced
  • ½ cup (125ml) salt-reduced beef stock
  • 1/3 cup (80ml) thickened cream
  • 3 tsp white miso paste
  • 1½ tsp light soy sauce
  • Steamed chat potatoes,
  • Chinese broccoli,
  • finely chopped chives, to serve
Fillet Miso Recipe 2

Tips:

  • Sirloin, scotch fillet or rump steaks would also be delicious in this recipe.
  • Always ensure you rest the beef – this will ensure the juices are locked in and the meat is tender.
  • Serve with mash or puree of your choice – potato, parsnip, sweet potato or cauliflower mash would work well.
  • For a healthier option, use light thickened cooking cream or yoghurt instead of full-fat cream.
Fillet Miso Recipe 2

Instructions:

  1. Heat a large non-stick frying pan over medium-high heat. Rub beef with half the oil and season. Cook beef for 3 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.

  2. Heat remaining oil in same pan over medium high heat. Add mushrooms and cook for 2-3 minutes. Stir in stock, cream, miso and soy and bring to the boil. Reduce heat to medium low and simmer for 5-6 minutes, stirring occasionally, or until sauce thickens. Season with pepper.

  3. Serve beef with potatoes and Chinese broccoli. Drizzle vegetables with extra olive oil. Spoon sauce over beef and sprinkle with chives.