Eye fillet steak with herb butter potatoes and veggies
Eye fillet steak with herb butter potatoes and veggies

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, eye fillet steak with herb butter potatoes and veggies. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Eye fillet steak with herb butter potatoes and veggies is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Eye fillet steak with herb butter potatoes and veggies is something which I have loved my whole life.

Seasoning the meat with salt and pepper. Sautee potatoes with butter after golden brown, add in chopped herbs. Seasoning the meat with salt and pepper. Sautee potatoes with butter after golden brown, add in chopped herbs.

To begin with this recipe, we have to first prepare a few ingredients. You can have eye fillet steak with herb butter potatoes and veggies using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Eye fillet steak with herb butter potatoes and veggies:
  1. Take 150 g eye fillet
  2. Take 1 potato
  3. Take 1-2 shallot
  4. Prepare 50 g butter
  5. Get Parsley chopped
  6. Make ready Rosemary chopped
  7. Make ready to taste Salt and pepper
  8. Take Olive oil
  9. Get Sauce
  10. Prepare 150 ml beef stock
  11. Take 50 ml red wine
  12. Make ready 1 shallot chopped

After you've chopped the steak, potatoes, and veggies, Add them to the foil packs and drizzle with a mixture of garlic, thyme, and butter. Drain and mash with milk and butter until smooth. Fillet steaks are usually thicker than a sirloin or ribeye, so they take a little longer to finish cooking. Turn the steak more regularly to prevent burning.

Steps to make Eye fillet steak with herb butter potatoes and veggies:
  1. Chopped herbs and vegetables
  2. Boil potato until soft.
  3. Start making sauce. Sautee shallot until smells good, add in red wine and beef stock. Reduce until sauce consistency
  4. Seasoning the meat with salt and pepper.
  5. Sautee potatoes with butter after golden brown, add in chopped herbs. Season with salt.
  6. Sear the meat with olive oil for 3-5 minutes. Depends on the doneness that you want.
  7. Ready to serve.

Fillet steaks are usually thicker than a sirloin or ribeye, so they take a little longer to finish cooking. Turn the steak more regularly to prevent burning. We cooked the veggies and the steak at the same time and transferred the steak into the veggie pan for the last few minutes. Then placed the butter on the steaks for the remaining minutes. Then, drizzle each foil packet with lemon juice and spread the garlic, salt, and pepper over each of the steaks.

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