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LACQUERED EYE FILLET WITH POTATO FONDANT & PORCINI SAUCE

Serves
4
Prep
10mins
Cook
45mins
DIFFICULTY
medium
Ingredients
  • 4 x 170g Omugi eye fillet steaks
  • sea salt flakes and freshly ground white pepper
  • 2 Tbsp extra virgin olive oil
  • 75g unsalted butter
  • 50g dark honey
  • ¼ tsp ground nutmeg
  • 4 large potatoes, peeled
  • 100g ghee
  • 2 cups chicken stock
  • 2 Tbsp dried porcini mushrooms, crumbled
  • 1 cup port
  • 1 cup veal jus
  • ½ bunch thyme leaves
  • grilled asparagus, to serve
Method
  • Season the steaks with salt and pepper, then drizzle with olive oil. Cook in a heavy skillet set over high heat for 8 minutes, turning regularly. Mix the butter, honey and nutmeg and begin basting the steaks regularly, cooking for a further 6 minutes.
  • Slice the top and bottom of the potatoes, then cut with a ring cutter to make discs. Trim the edges with a small knife. Spoon the ghee into a heavy-based skillet over moderate heat, then cook the potatoes for 5 minutes, on each side, until golden. Add the stock and cook gently, turning occasionally, until the liquid has evaporated, and the potatoes are tender.
  • Soak the porcini mushrooms in 1 cup of water for 20 minutes. Pour the port into a medium saucepan and bring to a boil. Add the veal jus and porcini mixture, then boil to reduce by half. Mix in the thyme. Serve with the steaks, potatoes and asparagus.
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