EYE FILLET WITH MUSHROOM SAUCE
300g beef eye fillet steaks (at room temperature)
3 tablespoons white wine or Marsala
red onion, finely diced 125g white button mushrooms, thinly sliced 1 teaspoon soy sauce
cup sour cream Preheat oven to 220C.
Line an oven tray with baking paper.
1. Toss all vegetables (except baby kale) with honey/maple syrup and a drizzle of olive oil on prepared tray. Season with salt and pepper. Roast for 20–25 minutes, or until vegetables are starting to caramelise. Toss halfway to ensure even cooking.
2. When vegetables have 10 minutes of cook time remaining, heat a drizzle of oil in a large frypan on medium-high heat. Cook eye fillet for 3 minutes each side. In the final 3 minutes of vegetable cook time, move the vegetables to one side and add beef to tray.