Eye fil­let with mush­room sauce

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

The Tribune (NZ) - - COMMUNITY COOKBOOK - NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

ROASTED WIN­TER VEG­ETA­BLES

1 car­rot, peeled, cut in half length­ways and sliced 1cm on an an­gle

1 parsnip, peeled, cut in half length­ways and sliced 1cm on an­gle

400g orange ku­mara, scrubbed and diced 1.5cm 1⁄ red onion, sliced 0.5cm

2 2 tea­spoons runny honey or maple syrup

1–2 hand­fuls baby kale leaves (or use baby spinach)

EYE FIL­LET WITH MUSH­ROOM SAUCE

300g beef eye fil­let steaks (at room tem­per­a­ture)

3 ta­ble­spoons white wine or Marsala 1⁄ red onion, finely diced

2 125g white but­ton mush­rooms, thinly sliced 1 tea­spoon soy sauce 1⁄ cup sour cream

2 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. 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.

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

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

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.