Seared eye fillet

The surprise in this feast is the flavour of the delicate yet wholesome infused parcel.

Serves 4-6


  • 2 x 100g medallions eye fillet steak
  • 1 wombok
  • 4 large brown onions, diced
  • 4 red capsicums, diced
  • 3 cloves garlic, diced
  • 80ml red wine vinegar
  • 4 tablespoons olive oil
  • 2 teaspoons chopped mixed fresh herbs
  • 2 desiree potatoes, peeled
  • 1 head roasted garlic
  • 150ml olive oil
  • Salt and freshly cracked black pepper, to taste

  • Step One

    Pre-heat a grill plate and oven to 185°C.

  • Step Two

    In a large fry pan, caramelise the onions until golden brown. Add garlic and red capsicum, reduce temperature and cook until the capsicum has softened.

  • Step Three

    De-glaze the pan with the red wine vinegar, add chopped fresh herbs. Reduce until vinegar has been cooked out, season and let cool.

  • Step Four

    Using a large pot boil potatoes in salted water until cooked through. Drain then add to food processor and purée with roasted garlic until smooth. Slowly add olive oil until smooth and creamy. Season with salt and freshly cracked black pepper, to taste. Set aside.

  • Step Five

    Remove the largest leaves of wombok, lay on a board. Place the filling of onion and red capsicum, roll the filling inside the wombok leaf and place on baking tray. Brush with oil and bake 8-10 minutes, or until golden brown.

  • Step Six

    Using the hotplate sear off the seasoned eye fillet medallions, 2 minutes each side. Place on a tray in oven and bake until cooked to your liking. Rest and serve with the cabbage and rouille.


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