Eye Fillets with Mushroom and Brandy Sauce
Author of Kiwi Food Culture – flavours from around New Zealand, published by Bateman Publishing.
Steak and mushrooms make a great combination; add a creamy sauce and some earthy herbs, and you’ll have a restaurant-quality dish.
Recipe courtesy of chef Marco Kouch and Neat Meat Company (www.neatmeat.com)
- 2 x 200g quality eye fillets
- flaky sea salt
- coarsley ground black pepper
- 1 sprig fresh rosemary, chopped
- 100 ml good brandy
- knob of butter, or a little oil
- ½ onion or two shallots, finely chopped
- 2 cloves garlic, chopped & crushed
- 200 g fresh mushrooms, sliced
- 100 ml red wine
- 150 ml crème fraîche
Season the steaks all over with salt, freshly ground black pepper and chopped rosemary. Heat the frying pan and add the meat. Cook for 2–3 minutes on each side. Flambé with half the brandy (take care — this can really flare up).
Remove the steaks from the frying pan and rest. Add a knob of butter or a little oil to the pan and sauté the onion, garlic and mushrooms. Once the onion is softened, add the red wine and the rest of the brandy.
Reduce and add the crème fraîche. Stir and season to taste. Pour the sauce onto a plate, place the steaks on top and serve.
Stephen Morris’ wine notes
With the mushrooms in the sauce I’ve gone to pinot noir, rather than hearty syrah... Rimu Grove Pinot Noir 2006 (which is the current release), Nelson.
Rich wood flavours. Chocolate notes. A deep supple texture with a freshening finish... Pencarrow Pinot Noir 2009, Martinborough. Great bang for the buck. Cherries and smoke on the nose. Bright fruit on the palate with a hint of that earthiness we love. Great value!