(Makes 2 Serves)
250g Lean Eye Fillet with all fat trimmed. Look for a good thick cut
1/2 Lebanese Cucumber
1/4 Red Onion
60g Marinated Goats Cheese crushed up with a form
1 Tbsp Balsamic Vinegar
1 Corn on the Cob - halved and steamed in microwave
1 Tbsp (14 g) unsalted butter
2 Cloves Garlic, peeled and crushed with the flat of a knife
2 Sprigs of Fresh Rosemary
Salt & Pepper
Place eye fillet on a rack-lined baking sheet and season with salt & pepper. Let set at room temperature for 30 minutes.
Cook eye fillet in 120C / 250F oven for 30 - 40 minutes, until internal temp reads 45C / 110F
Remove eye fillet from oven and heat a cast iron skillet over high heat.
Sear eye fillet on all sides in skillet, forming a crust on each side - about 30 - 60 seconds per side.
Once crust has formed, reduce heat to low and add butter, rosemary and garlic.
Once butter melts, use a spoon to baste the eye fillet with the butter for about 60 seconds.
Turn off heat and remove eye fillet & rosemary from pan. Leave garlic & butter in warm pan.
Let eye fillet rest for 5 minutes before slicing across grain and dividing between two plates for serving.
Spoon butter & garlic over sliced eye fillet on plate.
Service with side salad (below) and steamed corn
Roughly chop tomato, cucumber and red onion and add to bowl.
Season with salt and pepper and balsamic vinegar.
Divide between both plates and top each with 30g of goats cheese.
Nutritional Information per serve
125g Lean Eye Fillet - 170 Cals
1/2 Tbsp Butter - 69 Cals
1 Garlic Clove - 4 Cals
1/2 Tomato - 10 Cals
10g Red Onion - 4 Cals
1/4 Lebanese Cucumber - 6 Cals
30g Marinated Goats Cheese - 88 Cals
1/2 Cob of Corn - 45 Cals
1/2 Tbsp Balsamic Vinegar - 7 Cals