Beef Eye Fillet with Rosemary Roasted Vegetables and Béarnaise

Beef Eye Fillet with Rosemary Roasted Vegetables and Béarnaise

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 15, 2018.
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Charcoal salt – it’s incredible black colouring is due to activated charcoal. It has a unique earthy flavour, delicate crunch and is typically used to finish meals for an added flavour hit. Use its dramatic black colouring as a spectacular garnish and to make any dish pop. To garnish, simply sprinkle over the dish or gently crumble for a finer texture.

Ingredients

Vegetables and Beef

  • 200g kumara
  • 1 parsnip
  • 1 carrot
  • ½-1 beetroot
  • ½ kohlrabi
  • 1 clove minced garlic
  • 1 tsp rosemary leaves
  • 300g beef eye fillet steaks (at room temperature)
  • 1 tsp black salt flakes

To Serve

  • 80g Béarnaise
  • A pinch of black salt (optional)

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm wedges. Peel and cut parsnip and carrot into 1cm wedges lengthways. Cut beetroot and kohlrabi into 1cm wedges. Finely chop rosemary.
  2. Toss all vegetables on prepared tray with a drizzle of olive oil, garlic and rosemary. Season and roast in oven for about 25 minutes, until tender and golden.
  3. Pat beef dry and season with black salt flakes.
  4. When vegetables have about 10 minutes remaining, cook beef. Heat a medium fry-pan on medium-high heat with a drizzle of oil. Cook for 3-4 minutes each side for medium-rare, (depending on thickness) or until cooked to your liking.
  5. Set beef aside to rest, covered, for 2-3 minutes before slicing thinly against the grain.
  6. To serve, divide vegetables and slices of beef between plates. Spoon over Béarnaise and finish with a pinch of black salt (if using).

Nutritional Information

Energy 2365 kj
565 kcal
Protein 30.3g
Carbohydrate 30.8g
Fat 34.6g