Eye fillet of beef with bitter greens and chargrilled sourdough
Photo by Tam West
This recipe is part of a three-course menu that would be perfect for any mid-winter celebration. See links to other recipes at the bottom of the page. Although it serves four, there will be leftovers of the beef.
I cooked the chateaubriand end of a fillet of beef (the top, thicker part of the cut).
Beef and sourdough
- Heat the oven to 210C. Place a shallow roasting dish in the oven to heat.
- Heat a large heavy-based frying pan over high heat. Rub the beef with oil and place in the hot pan. Brown on all sides, then season with freshly ground black pepper. Transfer to the hot dish in the oven and cook for 15 minutes for medium-rare beef.
- Remove beef from the oven, season with salt, cover loosely with foil or baking paper and a clean tea towel and leave to rest for at least 10 minutes.
- For the greens, wipe out the frying pan, add 2 Tbsp oil and place over low heat. Add the onion and cook until soft, about 7 minutes. Add the greens and garlic and cook until wilted, stirring occasionally, about 3 minutes. Season with salt and freshly ground pepper, chilli flakes, if using, and the vinegar.
- Meanwhile, heat a chargrill over high heat until hot. Brush bread slices with oil and place on the hot grill. Grill until dark grill lines appear then turn and grill the other side.
- To serve, slice beef across the grain and place on a warmed platter. Sprinkle over the oregano. Place the grilled bread slices alongside the beef and top bread with the wilted greens.
Notes on cooking beef
Use the touch method to check cooking.
- Rare: The meat should be very soft to touch.
- Medium-rare: The meat should be soft but springy.
- Medium: The meat should be firm and springy.
Resting meat is very important as this allows the meat to relax and the juices to redistribute, resulting in more tender, juicy meat.
Notes on greens
- Kale — choose smaller leaves, remove and discard the tough centre stem, massage the leaves a little to soften.
- Rainbow chard – remove the stems and cut into small pieces. Cook with the onion to allow to soften.
Make a change
Heat cooked white beans in olive oil with crushed garlic and 2 teaspoons chopped oregano. Crush a little and place on top of the grilled bread, followed by the wilted greens.
Other dishes from Kathy's midwinter menu