Beef Eye Fillet with Hand-Cut Chips, Peanut Slaw and Chipotle Mayonnaise

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Pat beef dry with paper towels, coat in oil and season with first measure of smoked chilli salt seasoning. Set aside to marinate while you prepare the rest of the meal.
3. Cut potatoes into 1.5cm thick chips. Toss with a drizzle of oil and second measure of smoked chilli salt seasoning on prepared tray. Roast for 25–30 minutes until golden and crispy, turning once during cooking.
4. Finely slice cabbage until you have 2 cups worth; peel and grate carrot; cut apple into matchsticks or grate; toss in a bowl with remaining peanut slaw ingredients. Season with salt and pepper.
5. Heat a medium fry-pan or grill plate (or use BBQ grill) on high heat and cook beef for 1–2 minutes each side until brown (it will finish cooking in oven). When chips have about 5 minutes cook time remaining, remove from oven and move to one side of tray. Place beef on tray and return to oven for a further 5–7 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove beef from tray and wrap in foil to rest for 5 minutes.
6. In a small bowl, combine mayonnaise and chipotle sauce.
7. Divide peanut slaw and chips between plates alongside beef eye fillet. Serve a dollop of chipotle mayonnaise on the side (alternatively slice beef before serving).