Barbecue Eye Fillet on Bruschetta with Field Mushrooms and Rocket Salad
- 6 large mushrooms
- 6 tsp extra-virgin olive oil
- cracked pepper
- 3 tbsp extra-virgin olive oil
- 6 slices ciabatta bread
- 1 medium garlic clove, cut in half
Ingredients Eye Fillet
- 1.2 kg eye fillet, trimmed and cut into 200gm pieces
Ingredients Rocket Salad
- 60gms rocket (arugula) leaves
- 60gms Manchego or other hard sheeps milk cheese, shaved
- 60mls extra-virgin olive oil
- 45mls aged balsamic vinegar
Preheat the barbecue. Drizzle 1 tsp of olive oil over the underside of each mushroom. Season with salt and pepper and place skin side down on the barbecue.
Turn after 3 minutes and cook a further 2 minutes or until the mushrooms are cooked. Remove and keep warm.
Drizzle ½ a tbsp of olive oil over each piece of ciabatta and barbecue both sides until crispy and starting to char on the one side.
Remove and rub the charred side with the cut surface of the garlic.
Method Eye Fillet
Season the eye fillet pieces and cook on the barbecue. The degree of cooking will depend on personal preference, the thickness of your 200g fillet, and the heat of the barbecue.
If you are not to overcook and dry your steak it should still have some 'plasticity' when you wobble it with the barbecue tongs. Please don't stick a fork in it!
Method Rocket Salad
While the meat is cooking, mix the rocket with the shaved Manchego cheese, dress and toss with the olive oil and balsamic.
Season the salad as you toss it.
Place a bruschetta on each plate. Cut each piece of eye fillet in half and place one half on the bruschetta. Top with salad, followed by the mushroom and second piece of eye fillet.