Eye fillet with mushroom sauce and truffle mashed potatoes

Name: Eye fillet with mushroom sauce and truffle mashed potatoes
Yield: 4
Ingredients: 1 Tbsp Vegetable oil; 1 Tbsp Butter; 1 Onion, diced; 3 cloves Garlic, diced; 3 cups Mushrooms, assorted variety (Main); 3 Tbsp Red wine vinegar; ¼ cup White wine; ½ cup Chicken stock; ½ cup Cream; 1 bunch Fresh chives, finely chopped; 1 Tbsp Truffle oil; 4 large Potatoes, peeled and chopped into cubes of equal size; 50 g Butter, at room temperature, cubed; ¼ cup Milk, heated; 2 Tbsp Truffle oil; 4 pieces Eye fillets of beef, 150g each (Main)

for 4 people

Karena & Kasey Bird

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This week we are sharing our go-to dinner party dishes. This eye fillet dish was part of our dinner party repertoire before we entered MasterChef. It looks great on the plate and the mash and sauce can be made before the guests arrive and reheated when you are ready to serve. We also like to sear the meat ahead of time then just cook it in the oven when it's time for the mains. Make sure to use a very large pan when cooking the mushrooms so the water evaporates and they brown nicely

Mushroom sauce

1 Tbsp	Vegetable oil
1 Tbsp	Butter
1	Onion, diced
3 cloves	Garlic, diced
3 cups	Mushrooms, assorted variety (Main)
3 Tbsp	Red wine vinegar
¼ cup	White wine
½ cup	Chicken stock
½ cup	Cream
1 bunch	Fresh chives, finely chopped
1 Tbsp	Truffle oil

Mash

4 large	Potatoes, peeled and chopped into cubes of equal size
50 g	Butter, at room temperature, cubed
¼ cup	Milk, heated
2 Tbsp	Truffle oil

Beef

4 pieces

Eye fillets of beef, 150g each (Main)

Directions

For the sauce, heat the oil and butter in a deep frypan over a medium heat and add the onions. Cook for 5 minutes or until translucent. Add the garlic and cook for 1 minute, then add the mushrooms. Season, and cook for about 8 minutes or until the moisture has evaporated.
Add the vinegar and cook for another minute. Add the wine and cook until reduced by half. Add the chicken stock and simmer gently until the mushrooms absorb most of the stock, then add the cream and chives. Season with salt an pepper, and add the truffle oil.
For the mash, place the potatoes in a pot and fill with enough water to just cover. Generously season the water with salt. Bring to the boil and cook for about 20 minutes, or until the potatoes are cooked all the way through. Drain and leave for 3 minutes while the excess water evaporates.
Pass the potatoes through a ricer or mash them, adding the butter gradually until it is all combined. Pour in the milk and mix through. Taste and season with salt and pepper, then add the truffle oil.
For the beef, preheat the oven to 220C. Dry the beef with paper towels and season. In a heavy-bottomed fry pan, heat the oil over a high heat until smoking. Add the beef and fry for about 1 minute on all sides until all the surfaces are browned. Place the beef on an oven tray and place in the oven for 7 minutes (for medium rare). Remove, cover with foil and leave to rest.
Serve each steak on top of some mash, with lots of the mushroom sauce and your choice of greens.