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Eye fillet, spinach puree, potato cubes, mustard ice-cream, red wine jus. |
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Recipe by Mat
250g shallots
1 crushed garlic clove
sprig rosemary
5 tbsp balsamic
750ml red wine
750ml beef stock
knob of butter
4 eye fillets
1kg spinach
½ cup cream
55g butter
¼ cup parmesan
4 potatoes cut into 2cm cubes
Mustard ice-cream (mix 1 teaspoon dijon mustard and 1 teaspoon English mustard to 6 dessert spoons of vanilla ice-cream and refreeze in a glass jar)
Saute shallots over high heat in 4 tbsp olive oil 3 mins. Season with pepper add garlic and rosemary 3mins further.
Add vinegar reduce until syrup. Add wine and reduce by ⅔. Add stock and pancetta leftovers from scallops and boil. Simmer down to ⅔. Season and add butter and strain.
Heat oven to 140C. Oil in hot pan, sear steaks 1-2 mins each side. Wrap steaks in foil and cook through in oven 20 mins. Add juices from foil to shallot sauce.
Dry pan medium-high, wilt spinach 5 or 6 minutes until reduced. Plunge into ice cold water to stop cooking and blitz in processor.
Heat cream over medium heat. Return spinach to pan with butter and cheese until melted and hot. Season.
Bring potatoes just to the boil. Drain and season in bowl with olive oil and salt and pepper. Deep fry 5 mins.
Place spinach on plate. Top with steak. Add potatoes to side, and chilled bowl of mustard ice-cream to other side. Drizzle with shallot sauce.
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