Beef Eye Fillet with Onion Purée, Charred Vegetables, and Chimichurri Butter
Prep Time: 30 minutes
Cook Time: 1 hour
Serving Size: 4 servings
Indulge in a luxurious dining experience at home with our Beef Eye Fillet served with a velvety Onion Purée, perfectly Charred Carrots and Leeks, all brought together with a flavourful Chimichurri Butter. This dish combines the tenderness of beef with the rustic charm of charred vegetables and the zesty kick of chimichurri, creating a symphony of flavors and textures. Whether you're hosting a special dinner or simply treating yourself, this recipe promises to impress.
Ingredients:
For the Beef:
4 beef eye fillet steaks (about 6 oz each)
Salt and freshly ground black pepper
Olive oil, for cooking
For the Onion Purée:
2 large onions, peeled and chopped
2 cloves of garlic, minced
2 tablespoons olive oil
Salt and white pepper, to taste
1/4 cup cream (optional, for a richer purée)
For the Charred Carrots and Leeks:
4 medium carrots, peeled
2 leeks, cleaned and trimmed
Olive oil
Salt and pepper
For the Chimichurri Butter:
1/2 cup unsalted butter, room temperature
1/4 cup finely chopped parsley
2 tablespoons fresh oregano leaves, finely chopped
2 garlic cloves, minced
1 tablespoon red wine vinegar
1 teaspoon red chili flakes (adjust to taste)
Salt, to taste
Ingredients Preparation:
Beef Eye Fillet Steaks: Have 4 steaks (about 6 oz each) at room temperature. Season with salt and pepper.
Onion Purée: Chop 2 large onions and mince 2 cloves of garlic.
Charred Vegetables: Peel 4 medium carrots. Clean and trim 2 leeks.
Chimichurri Butter: Room temperature 1/2 cup of unsalted butter. Finely chop 1/4 cup parsley and 2 tablespoons of fresh oregano leaves. Mince 2 garlic cloves.
Cooking Steps:
1. Chimichurri Butter:
Step 1: Mix the softened butter, parsley, oregano, minced garlic, 1 tablespoon of red wine vinegar, 1 teaspoon of red chili flakes, and salt in a bowl.
Step 2: Lay out a piece of plastic wrap or parchment paper. Place the mixed butter on it, and roll it into a log shape. Refrigerate until firm.
2. Onion Purée:
Step 3: Heat 2 tablespoons of olive oil in a pan over medium heat. Add chopped onions and minced garlic. Season with salt and white pepper. Cook slowly until caramelized, stirring occasionally, for about 15-20 minutes.
Step 4: Transfer the caramelized onions and garlic to a blender. Add 1/4 cup of cream (optional) for richness. Blend until smooth. Adjust seasoning if necessary. Keep warm.
3. Charred Carrots and Leeks:
Step 5: Preheat a grill or grill pan over high heat. Toss carrots and leeks in olive oil, salt, and pepper.
Step 6: Grill the vegetables, turning occasionally, until charred and tender—about 10 minutes for carrots and 5-7 minutes for leeks. Set aside and keep warm.
4. Beef Eye Fillet:
Step 7: Heat a skillet with a splash of olive oil over high heat. Once hot, sear the seasoned fillets for about 3-4 minutes on each side for medium-rare (adjust time for desired doneness).
Step 8: Rest the fillets for 5-10 minutes after searing.
5. Assembly:
Step 9: Place a beef eye fillet steak on each plate. Add a spoonful of the warm onion purée beside the steak.
Step 10: Arrange charred carrots and leeks around the steak.
Step 11: Slice the chilled chimichurri butter into rounds and place a round on top of each steak, allowing it to melt slightly.
This detailed, step-by-step approach should help you craft this gourmet meal with ease. Enjoy your cooking!
