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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 1 - Eye Fillet with Seasonal Vegetables

Sara Oteri

Eye Fillet with Seasonable Vegetables

Serves 4


Red Wine Jus

2 tbsp olive oil

2 shallots, finely sliced

1 clove garlic, crushed

1 sprig rosemary

1 sprig thyme

2 tbsp balsamic vinegar

250ml red wine

230ml beef stock

1 tbsp butter


Roast Potato

340g desiree potato, peeled and cut into 3cm pieces

30ml olive oil

2 sprigs rosemary

salt and pepper, to taste


Sweet Potato Mash

200g sweet potato, peeled and cut into 2cm pieces

1 tbsp olive oil

2 tsp balsamic vinegar

salt and pepper, to taste


Beetroot and Leek

vegetable oil, for frying

1 beetroot, peeled and sliced thinly on a mandolin

1 small leek, white part only, cut into 2cm rounds



3 bunches asparagus, tips only

salt and pepper, to taste


Beef Fillet

4 tbsp olive oil

4 x 200gm eye fillet, trimmed and wrapped tightly in plastic wrap overnight to shape

1 sprig thyme

1 clove garlic, skin on and crushed

1 tbsp butter

salt and pepper, to taste


To serve



  • Preheat oven to 200C.
  • To make the red wine jus, place olive oil in a saucepan and set over medium heat. Add shallots, garlic, rosemary and thyme and cook until soft. Add balsamic vinegar and let it reduce by half. Add add wine and allow to simmer until reduced by half. Add beef stock and continue to simmer until reduced by half, again. Remove from heat, strain and set aside.
  • Meanwhile, to make the roasted potato, place potato in a saucepan of salted, boiling water for 5 minutes. Drain and place onto a baking tray. Cover with extra virgin olive oil, rosemary sprigs and season with salt and pepper. Place in the oven to roast until golden.
  • Meanwhile, to make the sweet potato, place sweet potato in a saucepan of salted, boiling water and cook until tender. Remove from heat, drain and return to saucepan. Add olive oil and balsamic vinegar and blend with a hand blender until smooth, set aside, keeping warm.
  • To cook the beetroot, place oil in a saucepan to a depth of 2cm and set over high heat. Once oil is hot, add beetroot slices, a couple at a time and cook until the bubbling has subsided, about 2-3 minutes. Spoon out with a slotted spoon and set aside on paper towel to dry and crisp up.
  • Remove all but a little of the vegetable oil from the saucepan. Add leeks and gently fry until golden and tender, about 2 minutes on each side. Remove from heat and set aside.
  • To cook the asparagus, bring a saucepan of salted water to a boil. Add asparagus tips and cook just until bright green. Drain and set aside.
  • To cook the meat, place olive oil in a frying pan and set over medium heat. Season meat well with salt and pepper. Add meat, thyme and garlic to the pan, and cook, turning the meat often until it is golden brown on all sides, about 4 minutes for medium-rare. Add butter and baste the meat, cooking for a further minute. Remove meat from pan and set aside to rest for 5 minutes.
  • Add blanched asparagus tips to the meat frying pan and toss in the butter to coat. Season and set aside.
  • Return jus to a medium heat. Add butter and whisk to combine.
  • To serve, run some jus, on each warmed serving plate, from one end to the other in a straight line. Add steak to the middle and roasted potatoes and leeks on either side. In the spaces between, place asparagus tips in different directions. Transfer sweet potato mash into a piping bag and fill spaces around and within the vegetables with small amounts of mash. Season beetroot chips and add to the plate. Finish with red wine jus on the fillet and a sprinkling of micro herbs.