Eye Fillet Medallions with Green Peppercorns and Dijon Cream Sauce
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesIngredients
- FOR DIJON CREAM SAUCE
1 Tbsp 1 olive oil 1 brown onion, finely sliced
3 cloves 3 garlic, sliced
1 Tbsp 1 thyme leaves
2 Tbsp 2 balsamic vinegar
300 ml 300 thickened cream
1 1 1⁄2 Tbsp Dijon mustard
1 Tbsp 1 green peppercorns
1 1 ⁄2 tsp salt
1 1 ⁄4 tsp black pepper
- FOR EYE FILLET
4 4 eye fillet medallions
1 tsp 1 salt
1 1 ⁄4 tsp black pepper
1 Tbsp 1 olive oil
50 g 50 unsalted butter
5 sprigs 5 thyme
2 2 garlic cloves
200 g 200 king oyster mushrooms, sliced
150 g 150 oyster mushrooms, roughly torn
4 cups 4 baby spinach
2 2 bunches asparagus, woody ends cut off
Method
- Remove eye fillet medallions from fridge 30 minutes before cooking.
- To make Dijon cream sauce, heat olive oil in saucepan over medium-high heat. Add onion and cook for 4-5 minutes, until softened. Add garlic and thyme leaves and cook for another 2 minutes. Add balsamic vinegar and stir through.
- Add cream and mustard and stir to mix well. Add peppercorns and season with salt and pepper. Cook for 2 minutes. Turn off heat and set aside.
- To cook eye fillets, tie them around with string to hold their round shape. Season with salt and pepper all over.
- Heat frying pan to medium-high heat. Drizzle with olive oil and sear steaks for 3 minutes on each side.
- Turn down heat and add butter, thyme sprigs and garlic cloves. Spoon medallions with butter for 3 minutes while cooking. Remove medallions from pan and let rest for 10 minutes.
- Keeping pan over medium heat, add both mushrooms and cook, tossing for 2 minutes until golden brown. Add spinach and cook, tossing for 1 minute, until wilted. Set aside for serving.
- Bring small saucepan half filled with water to the boil over high heat. Add asparagus and simmer for 2 minutes until bright green, then drain.
- Divide eye fillets between plates. Serve with the spinach, mushrooms, asparagus and the green peppercorn and Dijon cream sauce.
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