Eye Fillet Slider with Red Pepper Relish

11:30 am on 20 August 2012

Serves 5
Ready in 30 minutes


  • 15 sliders, cut in half
  • 400g eye fillet cut in ½ lengthways
  • 2tsp green peppercorns
  • 2 tsp pink peppercorns
  • 1tbsp Dijon mustard
  • watercress


  • 1 red pepper sliced
  • ½ red onion sliced
  • 1 clove garlic, finely chopped
  • 2 thyme sprigs
  • 2 tbsp sherry vinegar
  • 4 tbsp chicken stock
  • 4 tbsp olive oil
  • sea salt


For the relish – in a small heavy based pan, heat a splash of oil. When hot add the pepper, onion, garlic and thyme. Stir until softened. Add stock and oil and simmer for 5 minutes until reduced. Season, remove thyme sprigs and set aside until needed.

For the eye fillet – Crush the peppercorns in a mortar as pestle. Rub the fillet with mustard and roll in the crushed peppercorns. Heat a non stick fry pan and when hot add the eye fillet, searing on all sides. Lower the heat and leave to cook to desired liking. Remove from heat and set aside to rest for 10 minutes.

Serve the slider rolls stuffed with watercress, sliced eye fillet and top with relish.

Wine match

Amisfield 2009 Pinot  Noir from Otago. Deep blueberry and good floral aromas. Taut wood with a charry finish. Fine, defined tannins. Lovely layers of thyme, dust, fruit… $40

Escarpment Pinot Noir 2010 from Martinborough. Deep and heavily cloved on nose. Layers of aroma. Youthful and frisky on the front palate then it smoothes out with good notes of char, black fruits, spicy espresso, and sour cherry brandy. Will repay time in the cellar. $45-50

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