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My Kitchen Rules NZ


Ep26 Neena and Belinda - Eye Fillet with Bone Marrow Butter and Nettle Chimichurri

Check out Neena and Belinda's Eye Fillet with Bone Marrow Butter and Nettle Chimichurri recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 4



  • 4 Beef eye fillets
  • Salt & pepper
  • Olive oil

Nettle chimmichurri

  • 6 Cups Stinging nettle tips
  • 3 Garlic cloves
  • 2 tsp. capers
  • 2 Tbsp. Fresh oregano
  • 2 Tbsp. Fresh coriander
  • 1 tsp. Toasted and ground cumin seeds
  • 1/2 Cup Avocado oil, infused with lime
  • 1/4 Cup Apple cider vinegar
  • 2 Tbsp. Maple syrup
  • 2 big pinches Salt 
  • 1 Jalapeno chili 


  • 4 medium Potatoes
  • 25gms Mainland Butter
  • 1/4 Cup Hot milk
  • 2 Bone marrow halves
  • 1 Tbsp. Chives
  • 1/2 Lemon zest
  • 25gms Mainland Butter
  • Salt and pepper 



  1. Remove all sinew from the eye fillet and rub with olive oil and salt and pepper.
  2. Bring a pot of salted water to a boil. Meanwhile, carefully remove the nettle leaves from the spiny stalks using gloves at all times. When the water is boiling, submerge the nettles and blanch for about 1 minute.
  3. Remove from the water and submerge in ice water to immediately stop the cooking. Once cooled, drain well. Place the drained nettles onto a cutting board along with the garlic, capers, optional jalapeno, and herbs. Chop well until all are well combined. Scoop the green mixture into a bowl then stir in the oil, vinegar, cumin, maple syrup and salt. The mixture should be thick, but oily.
  4. Let the sauce stand for 20 minutes before serving. 
  5. Make the bone marrow butter by roasting the bones for about 15 minutes at 180 degrees. Scoop out marrow and combine with butter, lemon zest, herbs and salt and pepper. Mould into a cylinder shape and wrap in gladwrap, freeze until required.
  6. Make the potato puree by boiling potatoes in salted water until cooked. Mash with butter salt and pepper and put through a potato ricer until smooth and creamy.
  7. Sear the eye fillet in a hot pan on all sides until caramelized. Place in a 180 degree oven for approximately 5-10 minutes or until internal temperature is around 58 degrees.
  8. To serve, smear the potato puree onto the plate, top with fillet and drizzle with chimmichurri. Cut butter into rounds and place on top of the fillet. 


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.