serves
4
difficulty
Mid
serves
4
people
difficulty
Mid
level
Ingredients
2 tbsp olive oil
about 100 g butter
1 brown onion, sliced
1 cos lettuce heart, washed and cut into bite-size pieces
3 slices of prosciutto ham, cut into pieces
1 clove garlic, finely chopped
500 g shelled peas
about 2 sprigs of thyme
1 cup chicken stock
a lovely 600 g piece of eye fillet, tied with kitchen string
salt and cracked black pepper
1 chopped shallot
100 ml red wine
2 tbsp veal glaze
3 tbsp water
a few extra small cos lettuce leaves for the garnish (optional)
Resting time 10 minutes
Instructions
Preheat the oven to 180°C.
Heat 1 tbsp olive oil and 20 g butter in a pan. Stir in the sliced onion and cook for
5 minutes. Add the cos lettuce pieces, the prosciutto ham, the chopped garlic, shelled peas,
1 sprig of thyme and the chicken stock and simmer for 10 minutes.
Meanwhile, heat the remaining olive oil and 20 g butter in a roasting tray.
Season the beef with salt and cracked pepper, then brown the meat on all sides in the roasting tray for a few minutes, basting well.
Roast the beef in the preheated oven for about 15-20 minutes.
When the meat is cooked, remove the string, wrap the meat in foil and leave to rest for
10 minutes.
Discard the cooking fat from the roasting tray. Add a knob of butter and the chopped shallot to the roasting tray and stir for 2 minutes on medium heat. Add the red wine and boil down to about 2 tbsp.
Add the veal glaze and 3 tbsp water and bring to the boil. Season with a little cracked pepper and add 1 sprig of thyme. Transfer the sauce to a smaller saucepan.
Reheat the beef in a frypan with a little butter for 1-2 minutes.
Carve the beef into about 8 slices. Spoon some peas onto four plates and top each with
2 slices of beef.
If you wish, add a little extra butter to the sauce, then spoon the hot sauce over the beef. If you wish, garnish with cos lettuce leaves as Philippe did.
Bon appétit
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
