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Nature’s Fresh eye fillet steak with potato rösti, asparagus & port-pepper jus

serves
4
prep
15 mins
cook
20 mins
difficulty
Medium
ingredients
  • 4 x 160g Nature’s Fresh eye fillet steaks
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp unsalted butter
  • juice of 1 lemon
  • 4 large potatoes, peeled
  • 100g ghee, melted
  • 2 bunches asparagus, split
  • 1 bunch chives, finely sliced
  • 1 cup port
  • 1½ cups veal jus
  • 2 tsp pickled green peppercorns
method
  • Season the steaks with salt and pepper, then rub with half the olive oil. Sear in a pan over a high heat for 5 minutes, until browned. Add the Worcestershire sauce, butter and lemon juice, then cook, basting well, for 4 minutes. Set aside to rest.
  • Coarsely grate the potatoes, then squeeze well to remove excess water. Mix with the ghee, then season with salt and form into four flat discs. Cook in a non-stick pan for 5 minutes, each side, until deep golden.
  • Grill the asparagus until lightly blackened, then toss with the chives and remaining oil. Season with salt and pepper. Boil the port to reduce by half, then add the jus and peppercorns. Serve the steaks with potato rösti, asparagus and sauce.
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add some more freshness.
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