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LEMON AND THYME EYE FILLET WITH PUMPKIN TILE AND MUSHROOM CREAM SAUCE

Serves
4
Prep
10mins
Cook
45mins
DIFFICULTY
easy
Ingredients
  • 4 x 180g eye fillet steaks
  • ½ bunch thyme leaves
  • finely grated zest and juice of 2 lemons
  • sea salt flakes and freshly-ground black pepper
  • ½ cup extra virgin olive oil
  • ½ butternut pumpkin
  • ½ cup pistachios, chopped
  • ½ bunch parsley, very finely chopped
  • 2 eschalots, finely sliced
  • 4 cloves garlic, minced
  • 1 punnet shimeji mushrooms, separated
  • ½ cup brandy
  • 1 Tbsp dried porcini mushroom powder, soaked in 1 cup water
  • 300ml cream
Method
  • Preheat oven to 180ºC. Toss the steaks in the thyme and lemon zest, then wrap and refrigerate for 1 hour. Season with salt and pepper, then drizzle with 2 Tbsp extra virgin olive oil.
  • Cut the pumpkin into 3cm slices, then into 6cm discs. Season with salt and pepper, drizzle with 1 Tbsp extra virgin olive oil, then arrange on a roasting tray and bake for 30 minutes, until tender. Top with pistachios and parsley.
  • Sauté the eschalots, garlic and shimeji mushrooms in the remaining olive oil for 3 minutes, until softened. Add the brandy, porcini mixture and cream, then simmer to reduce by one-quarter. Season with salt.
  • Cook the steaks in a heavy-based pan over a high heat for 12 minutes, turning regularly, until medium-rare. Drizzle with lemon juice in the final minute of cooking. Serve with the pumpkin and sauce.
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