I buy my eye fillet in a log. Cut a large slab of meat from the log approx 5cms thick, season well on both sides with salt & cracked pepper.
Preheat your oven to 160C fan bake, then heat your grill, cast iron pan or skillet nice and hot, sear on each side so every side is browned, place in the oven for your desired time depending on how you like your steak done and how thick your steak is. Check this link out about how to do that:
The most important aspect of cooking steak is not to overlook it and resting it for long enough. You need to rest your steak for a minimum of 5 minutes, 10 is even better, it allows all the blood to drain away and when you go to serve the steak its not leaking blood all over the plate.
Some people think they need to overcook their steak so it’s not bloody in the middle, the key is resting it and what you once thought about never eating rare steak could be a thing of the past. I only eat my steak rare and its not bleeding, it’s tender and melts in your mouth!
Blue Cheese Butter
This is very simple, mix equal parts of blue cheese and butter, soften them at room temperature for a couple of hours and combine well, once mixed together thoroughly you take a piece of glad wrap/cling film and put all the mixture on top, roll the butter using the glad wrap and roll it like a lolly so it’s nice and tight and twist at the ends, pop in the fridge for several hours or the freezer if you are short on time, once set remove from the wrap and slice big chunks to put on your perfect steak 🙂
I use about 20ish button mushrooms for 2-3 people, they shrivel a whole lot!
1/2 Red Onion or use Shallots
2-3 cloves Garlic
1/2-3/4 cup Cream
Salt & Pepper
Slice up your button mushrooms and put aside.
Chop up 1/2 red onion and sauté in plenty of butter, do not crispy them! just make them nice and tender on a low heat for about 6-8 minutes approx. Grate in 3 cloves of garlic and just quickly mix through cooking for another minute, then add the mushrooms and lots more butter, they will take a good 10 minutes to cook so they are tender and almost caramelised. Add your salt and cracked pepper and about 1/2-3/4 cup cream, let it reduce for several minutes. Serve over steak or as a side dish.
I generally don’t measure a lot of my food so I’m just giving you approximate measures and times, when you cook it’s not an exact science so tweaking here and there is absolutely fine and its pretty much how most of my meals come together, get creative!