Petit Eyefillet with Green Peppercorn Sauce

Method: 

1. Toast peppers in a pan and grind slightly in a mortar & pestle. Set aside. 

2. Cook the eye fillet by coating in olive oil and seasoning with salt. Place in a hot pan and sear the sides until a dark golden brown. Place in the oven and cook for 6 minutes or until you have reached your desired cooking doneness. 

3. Remove from the pan and rest. 

4. Using the same pan and add the onion, garlic, rosemary and green peppercorns sautee for 2 minutes. 

5. Add the red wine & beef stock and boil. Bring down to a simmer a reduce the liquid by half. Once reduced add the cream and season. Reduce the liquid to a thick consistency and finish by adding the chopped parsley. 

6. Top and tail beans, blanch in salted boiling water and cook for 3 minutes or until the beans are tender. Toss in olive oil and season. 

7. Place the beans on the plate, set steak to the side and pour sauce on top of the steak.

Hints & Tips:

Use a probe thermometer to determine the doneness of a steak. 52°C after resting is a good medium rare.