Eye fil­let with mush­room sauce

Car­rots, parsnip and ku­mara are de­li­cious roasted with onion and honey.

Matamata Chronicle - - Classified -

Con­tinue to cook for a fur­ther 3 min­utes.

3. Re­move tray from oven and cover beef un­til ready to serve. Sprin­kle kale over veg­eta­bles and toss to wilt.

4. Re­turn same pan to medium heat (do not clean). Add wine/ Marsala to pan, let it bub­ble and use a wooden spoon to rub bot­tom of pan to re­lease any pan brown­ings. Cook un­til liq­uid has al­most evap­o­rated.

5. Add a driz­zle of olive oil to pan along with onion and mush­rooms and cook for about five min­utes, stir­ring oc­ca­sion­ally (add a ta­ble­spoon of wa­ter to pan if onion starts to burn). Add soy sauce and sour cream, im­me­di­ately re­move from heat and stir to com­bine.

Slice beef thinly against the grain. Di­vide roasted win­ter veg­eta­bles be­tween plates and top with sliced beef. Spoon over mush­room sauce.

To serve:

Us­ing a cast iron fry-pan gives the best re­sults for this dish.

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