Char grilled eye fillet

David Kapay Miss Amelie Wodonga, Australia

David Kapay
Miss Amelie
Wodonga, Australia

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“Today, we’re using the Murray pure tenderloin, considered to be the Rolls Royce cut of the animal. its position on the animal, up top of the back, it doesn’t do a lot of work in the paddock, It just sits there relaxing, so there are no tough sinews or anything running through it.”
— David Kapay

INGREDIENTS

  • EYE FILLET 250G
  • GARLIC INFUSED OIL
  • MURRAY RIVER SALT
  • CAULIFLOWER
  • PURPLE CAULIFLOWER
  • COCKTAIL ONIONS
  • MITTA MUSHROOMS
  • NASTURTIAM LEAVES
  • WASABI LEAF
  • VEAL JUS

METHOD

  1. BRUSH THE STEAK WITH GARLIC OIL AND SEASON WELL. MAKE SURE YOUR STEAK IS AT ROOM TEMPERATURE.
  2. CHAR GRILL 4 MINUTES EACH SIDE (TURNING 180 DEGREES HALF WAY THROUGH TO PRODUCE A CRISSCROSS CHAR) BASTING WITH YOUR GARLIC OIL.
  3. REST WELL FOR 10 MINUTES. IF YOU WOULD LIKE YOUR STEAK COOKED FURTHER THAN MEDIUM RARE PLEASE ADD 2 MINUTES COOKING TIME TO EACH DEGREE YOU GO UP.
  4. SERVE WITH; CAULIFLOWER PUREE, ROASTED MUSHROOMS (SHITTAKE, OYSTER, KING BROWN, CHESTNUT), GLAZED BABY ONIONS, PICKLED PURPLE CAULIFLOWER, WASABI CRESS, NASTURTIAM LEAF.
 

Mark Jesser