Eye Fillet Steaks with Green Beans and Roasted Potato Wedges
Prep time: 10–15 minutes
Cook time: 35 minutes
Serves: 4
Ingredients
- 1kg imperfect potatoes, each cut into 6 wedges
- 1 Economy Beef Eye Fillet
- 250–300g green beans, trimmed
From the Pantry
- 2 tbsp olive oil
- 2 tsp salt
- 1/4 tsp freshly cracked black pepper
Method
- Preheat the oven to 225°C.
- Place the potato wedges on 1–2 lined baking trays, making sure they are not overcrowded.
- Drizzle with 1 tbsp olive oil and season with 1 tsp salt and a pinch of pepper. Toss well, then roast for 35 minutes, or until golden and cooked through.
- Pat the Economy Beef Eye Fillet dry with paper towel. Remove the thin membrane running along the fillet using a sharp knife, then portion into 4–5cm-thick steaks. Season with a pinch of salt and pepper.
- Heat a large frying pan over high heat. Drizzle with the remaining olive oil, then add as many steaks as will fit comfortably without overcrowding the pan.
- Cook for 2 minutes on each side, then a further 2 minutes, turning to sear the edges. Remove from the heat and rest on a wire rack for at least 10 minutes before serving.
- Meanwhile, cook the green beans in boiling water or in a steamer for 3 minutes, or until vibrant green and just tender. Drain well.
- Serve the steaks with the roasted imperfect potato wedges and green beans.
Note:
For best results, bring the beef closer to room temperature before cooking and rest well before serving.
