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Eye fillet with Chateau potatoes, red onion cigars & vegetable panache

Method

  • Heat a little oil in a pot and gently sauté the red onions until just tender. 
  • Add the bay leaves, cinnamon, cardamom and star anise. Stir and cook for another minute. 
  • Then add 80 ml red wine vinegar with the white vinegar and sugar. Turn the heat down, stir and simmer until the liquid has reduced. Set aside to cool. 
  • Blanch the potatoes in lightly salted boiling water until half cooked. Drain well and then either cut into quarters or slice thickly. 
  • When ready, preheat oven to 180°C fan forced (200°C normal). 
  • Heat a little oil in a heavy-bottomed pan (that can go into the oven) and seal the seasoned steaks on both sides. Then cook in the oven to the desired degree. Remove and set aside to rest, before slicing. 
  • At the same time, brush a pastry sheet with melted butter and place another one on top. Spoon some onion confit across the bottom, leaving an edge and carefully roll up in a cigar shape. Repeat the process. Then brush all over with melted butter, place on a lightly oiled baking tray and cook in the oven for about 6-7 mins until golden brown.
  • Place a strip of zucchini on a workbench and place a few beans, carrots and asparagus strips across the bottom, leaving an edge. Roll up a zucchini parcel with a slice of carrot and repeat the process to make another parcel. Then steam the parcels until the vegies are crisp-tender. 
  • Combine the oregano, thyme and basil with 2 tbsp chopped parsley, the garlic, chilli, lime juice, 1 tbsp red wine vinegar and ¼ cup oil to form a smooth paste. 
  • Heat a good knob of butter in a pan and cook the potatoes until golden brown all over. Then toss with seasonings and 1 tbsp chopped parsley. 
  • To serve, smear some of the sauce on individual plates and arrange the beef and potatoes on top. Spoon a little more sauce over the meat, rest a cigar on top and place the vegetable parcels alongside. 
  • (Amarender Vankatesh Kirti – Blue Fire Churrascaria Grill & Bar, Docklands)

Ingredients

  • olive oil
  • 500 gm finely sliced red onions
  • 3 bay leaves
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 star anise
  • red wine vinegar
  • 10 ml white vinegar
  • 2 tbsp brown sugar
  • 4 chats (baby potatoes)
  • sea salt & freshly ground pepper
  • butter
  • 3 tbsp chopped fresh parsley
  • 2 x 220 gm eye fillet steaks
  • 4 filo pastry sheets
  • 20 gm zucchini, finely sliced lengthways
  • 20 gm julienned beans
  • 20 gm julienned carrots & 2 thin slices of carrot
  • 20 gm asparagus
  • a pinch of finely chopped oregano
  • a pinch of finely chopped thyme
  • 2 tbsp chopped fresh basil
  • 1 large garlic cloves, crushed
  • 1 small red chilli, deseeded & sliced
  • 1 tbsp fresh lime juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm