Perfectly cooked eye fillet and a glass of Cabernet Franc

Perfectly cooked eye fillet and a glass of Cabernet Franc

Sarah Tuck is a food and recipe blogger from New Zealand, with an extensive background in recipe development, food styling and photography. Sarah started her own From the Kitchen blog in 2003, which quickly became a popular source of inspiration for foodies and home cooks alike.

One of the reason why we love Sarah's recipes is because they aren’t unnecessarily complex, meaning most home cooks can easily replicate in their own kitchen. This eye fillet steak with herb butter is a classic. If you follow the steps exactly you will be guaranteed a perfectly cooked medium rare steak, with butter that decadently melts, packed with herby flavours and garlicky grunt. As Sarah says, “it’s real food for real people."

Perfectly cooked fillet steak and herb butter 
Servings: 2
Difficulty: easy
Wine pairing recommendation: Estate Selection Pacemaker Cabernet Franc

2 x 200g (2 x 7oz) eye fillet steaks
1 tablespoon olive oil
40g (1.4oz) butter
1 cup (8oz) mixed herbs
1 clove garlic 

Preheat oven to 180°C/356F. In a food processor blend butter, herbs and garlic. Brush steaks with oil and season with salt and pepper. Heat a fry-pan over a medium/high heat. Add steaks and cook for 3 minutes on each side. Put in the oven for 5 minutes exactly. Remove and allow to rest for 5 minutes. Serve steak with seasoned butter and a green salad.

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