Marbled Eye Fillet
Marbled Eye Fillet on Garlic and Herb Potato Cake with
Red Wine Sauce and Beans
Recipe by Alana Harper
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Wine Match: Corbans Homestead Cabernet Merlot
Garlic and Herb Potato Cake
4 large Agria potatoes, peeled, cut in half
2 cups fresh Anchor cream
1 onion, finely chopped
1/2 cup basil, roughly chopped
1 clove garlic, crushed
3 tbsp Campbells Real Chicken stock
Salt and freshly ground black pepper
1 tbsp Lupi Olive oil
1 shallot, peeled, finely chopped
1 cup Corbans Homestead Cabernet Merlot
2 cups Campbells Real Beef stock
1/2 cup brown sugar
1/2 cup balsamic vinegar
1 bay leaf
2 tbsp corn flour
1 tbsp canola oil
300g marbled eye fillet steak
12 green beans, topped and tailed, cut in half
1. Preheat oven to 200C.
2. Place the potatoes in a saucepan of salted water and boil for 15 minutes. Drain and allow to cool slightly. Cut the potatoes in half again, then slice thinly. Lay the slices evenly in a small oven tray.
3. In a pouring jug, combine the Anchor cream, onion, basil, garlic, Campbells Real Chicken stock and salt and pepper to taste. Pour over the potatoes and place in the oven for 30-40 minutes or until golden and tender.
4. To make the sauce, place a small saucepan over medium heat, add the Lupi Olive oil, then gently sauté the shallot for about two minutes. Add 2 tablespoons of the Corbans Homestead Cabernet Merlot to deglaze the pan, and then add the Campbells Real Beef stock, brown sugar, balsamic vinegar, bay leaf and remaining red wine. Bring to a simmer and reduce by half. Dissolve the corn flour
in 2 tbsp cold water and pour into the sauce whilst stirring. Allow to simmer again, then strain and set aside.
5. Place a frying pan over high heat, add the canola oil and bring the pan to smoke point. Season the beef liberally with salt and pepper, place in the pan and sear on each side for 20 seconds. Transfer the pan to the oven and cook the beef for 10-12 minutes until medium rare. Remove from the oven, cover with tin foil and rest for 10 minutes.
6. Bring a small saucepan of salted water to a rapid boil. Blanch the beans for 40 seconds, strain, and then place into a preheated frying pan with Lupi Olive oil. Glaze in oil for a minute and season with salt and pepper.
7. To serve, place a neat portion of potato bake in the centre of a serving dish. Slice the beef into medallions and place on top of the potato. Top with green beans and spoon the sauce over and around the dish.