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