Beef Eye Fillet Whole Delicious Gravy Recipes

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BEEF EYE FILLET WHOLE & DELICIOUS GRAVY



Beef Eye Fillet Whole & Delicious Gravy image

Make and share this Beef Eye Fillet Whole & Delicious Gravy recipe from Food.com.

Provided by Joetown M.

Categories     Meat

Time 50m

Yield 5 serving(s)

Number Of Ingredients 15

long beef rib eye steak
1 brown onion
5 garlic cloves
1 whole tomatoes or 1/4 cup tomato paste
1 carrot, sliced
1/4 cup peppercorn
1 1/2 cups shiraz wine or 1 1/2 cups red wine
2 cups beef stock or 1 Oxo beef cube, in 2 cups
4 sprigs thyme
3 -4 sprigs rosemary
8 potatoes, for mash or 5 parsnips and 4 potatoes
100 g butter
1 dash milk
salt and pepper
1 teaspoon coarse grain mustard

Steps:

  • Preheat oven to 180.
  • Season whole eye fillet well with salt & pepper.
  • Peel and wedge potatoes, boil in for 15 minutes.
  • Prepare gravy by frying onion, garlic, carrot, tomato, peppercorns, thyme and 90% of rosemary in regular oil or small amount of butter until lightly cooked through.
  • Add red wine,stock and tomato paste to vege mix (if not using paste) and bring to boil.
  • In a lined baking dish, lay seasoned beef and pour over the vege broth. Cover with foil and roast for 10 minutes, turn beef and roast for a further 7 mins (med rare) - you may want to halve and cook the thicker half for another 5-10 mins as it will be rarer.
  • After beef is half cooked, seal on a hot pan/ flat grill until outside has darkened and crisped - lay to rest.
  • Pour remaining broth from baking dish through (2) thin strainer into a saucepan and reduce - reducing with butter will give best result or use small amount cornflour mixed in 10ml water for quick option.
  • When the potatoes are ready, drain and mash with 30 grams butter and a dash of milk. Cook 1 clove crushed garlic & butter in saucepan before adding potatoes for that garlic kick. Stir through remaining rosemary leaves or present as garnish.
  • Slice beef thick (3") and lay on mash bed with the reduced gravy poured over the top. Add steamed or roasted veges for that extra touch.

Nutrition Facts : Calories 451.9, Fat 17, SaturatedFat 10.5, Cholesterol 42.8, Sodium 532, Carbohydrate 69.2, Fiber 10.3, Sugar 4.9, Protein 9.6

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