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Prosciutto wrapped eye fillet with caramelised apple, potato colcannon and black pepper & cognac sauce


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Cook the potatoes in boiling water until tender. Then peel, mash well, season and set aside. 
  • At the same time, blanch the cabbage and then refresh in cold water, before draining well and mixing with the mash. 
  • Wrap the prosciutto around each steak and fasten with a toothpick. Heat a little oil in a heavy-bottomed pan (that can go into the oven) and seal the well seasoned steaks on both sides. Then cook in the oven to the desired degree, before removing and setting aside to rest for a few minutes.
  • Melt the butter in a pot and gently sauté the leek until tender. Then add the garlic with seasonings and the caramelised onion. Stir and briefly cook.
  • Gently cook the apples in a non-stick pan until coloured. Then add the cognac and cook until evaporated, before adding the sugar with a little water. Stir well and briefly cook until caramelised.
  • Bring the demi glaze to the boil in a pot, together with ground pepper, thyme and spring onions. Taste for seasoning and strain. 
  • To serve, spoon a mound of the potato colcannon in the middle of individual plates. Place the steak on top and scatter caramelised apple around with a sprinkling of the glaze. 
  • nb.  To make a simple demi glaze, cook 250 ml beef stock with a slurp of red wine until heavily reduced. 
  • Allain Robert Homeshaw – Butchers Grill, Docklands


  • 200 gm waxy potatoes, eg. desiree, kipfler, peeled
  • sea salt & freshly ground pepper
  • 40 gm sliced Savoy cabbage
  • olive oil
  • 2 x 200 gm eye fillet steaks, well trimmed
  • 4 slices prosciutto
  • 50 gm butter
  • 1 leek, finely sliced
  • 1 tspn crushed garlic
  • 1 tbsp caramelised onion
  • 1 Granny Smith apple, diced in 1 cm cubes
  • 20 ml cognac (or brandy)
  • 2 tbsp sugar
  • 150 ml demi glaze (or see note below)
  • 1 tspn chopped fresh thyme
  • 2 spring (green) onions, finely sliced

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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