EYE FIL­LET WITH MUSH­ROOM SAUCE

Matamata Chronicle - - Classified -

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.

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