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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 54 - Eye Fillet of Beef with Cauliflower and Spec Puree

Blue Team

Eye Fillet of Beef with Cauliflower and Spec Puree, Mushrooms and Red Wine Jus

Serves 4


Red Wine Jus

1 tbsp vegetable oil

1kg beef bones, chopped small

1 carrot, roughly chopped

1 stalk celery, roughly chopped

1 onion, roughly chopped

2 cloves garlic, roughly chopped

750ml red wine

250ml vegetable stock


Cauliflower Speck Puree

75gm butter

100gm speck, finely chopped

2 shallots, finely chopped

2 cloves garlic, finely chopped

1/2 cauliflower, chopped

180ml milk

salt and pepper, to taste



75gm butter

1 leek, chopped

2 field mushrooms, chopped

100g button mushrooms, chopped

20gm dried porcini mushrooms, soaked and chopped

140ml verjuice

salt and pepper, to taste


Eye Fillet

Vegetable oil, for frying

4 x 180gm steaks (centre cut of fillet)

Salt and pepper, to taste


  • To make the red wine jus, heat oil in a wide heavy saucepan set over high heat. Once hot, add bones and fry until brown. Add carrots, celery, onion and garlic and cook until caramelised. Deglaze pan with red wine and allow to simmer until reduced by 2/3. Add stock and allow to simmer another 15 minutes. Remove from heat, strain into a clean pan and return to the heat. Allow to simmer until reduced and thickened. Remove from heat and set aside.
  • To make the puree, place butter in a saucepan and set over medium heat. Once melted, add speck, shallots and garlic and cook until translucent. Add cauliflower and milk and cook until cauliflower is tender. Transfer cauliflower to a blender and puree, adding as much as the cooking liquid as necessary, until a smooth puree. Season and set aside, keeping warm.
  • To prepare the mushrooms, place butter in a frypan and set over high heat. Add leek and mushrooms and cook, stirring frequently, until well coloured. Add verjuice and allow to simmer until liquid has completely reduced. Remove from heat, season and set aside, keeping warm.
  • To cook the steaks, place a grill pan over high heat and drizzle with oil. Season steaks with salt and pepper and place on the hot pan, turning once until caramelised and slightly charred on outside and medium rare in middle. Remove from pan and set aside to rest.
  • To serve, place a spoonful of puree on each plate. Top with steak and mushrooms and drizzle with red wine jus.