Eye fillet of beef with bitter greens and chargrilled sourdough

Name: Eye fillet of beef with bitter greens and chargrilled sourdough
Ingredients: 800 g Beef, eye fillet, trimmed of silver skin (see cooking notes at the bottom of the recipe) (Main); 1 splash Olive oil, for coating beef and brushing on bread, plus 2 Tbsp extra for bitter greens; 4 slices Sourdough bread, choose an artisan one (Main); 1 Tbsp Chopped coriander; 1 Onion, thinly sliced; 8 handfuls Leafy greens, choose from kale, rainbow chard, turnip and beet greens, kale and chard cut into 5cm pieces (see notes at the bottom of the recipe) (Main); 2 cloves Garlic, crushed; 1 pinch Dried chilli flakes, optional; 1 Tbsp Red wine vinegar

Tam West

Kathy Paterson

Food writer and stylist.

VIEW PROFILE

This recipe is part of a three-course menu that would be perfect for any mid-winter celebration. See links to other recipes at the bottom of the page. Although it serves four, there will be leftovers of the beef.

I cooked the chateaubriand end of a fillet of beef (the top, thicker part of the cut).

Beef and sourdough

800 g	Beef, eye fillet, trimmed of silver skin (see cooking notes at the bottom of the recipe) (Main)
1 splash	Olive oil, for coating beef and brushing on bread, plus 2 Tbsp extra for bitter greens
4 slices	Sourdough bread, choose an artisan one (Main)
1 Tbsp	Chopped coriander

Bitter greens

1	Onion, thinly sliced
8 handfuls	Leafy greens, choose from kale, rainbow chard, turnip and beet greens, kale and chard cut into 5cm pieces (see notes at the bottom of the recipe) (Main)
2 cloves	Garlic, crushed
1 pinch	Dried chilli flakes, optional
1 Tbsp	Red wine vinegar

Directions

Heat the oven to 210C. Place a shallow roasting dish in the oven to heat.
Heat a large heavy-based frying pan over high heat. Rub the beef with oil and place in the hot pan. Brown on all sides, then season with freshly ground black pepper. Transfer to the hot dish in the oven and cook for 15 minutes for medium-rare beef.
Remove beef from the oven, season with salt, cover loosely with foil or baking paper and a clean tea towel and leave to rest for at least 10 minutes.
For the greens, wipe out the frying pan, add 2 Tbsp oil and place over low heat. Add the onion and cook until soft, about 7 minutes. Add the greens and garlic and cook until wilted, stirring occasionally, about 3 minutes. Season with salt and freshly ground pepper, chilli flakes, if using, and the vinegar.
Meanwhile, heat a chargrill over high heat until hot. Brush bread slices with oil and place on the hot grill. Grill until dark grill lines appear then turn and grill the other side.
To serve, slice beef across the grain and place on a warmed platter. Sprinkle over the oregano. Place the grilled bread slices alongside the beef and top bread with the wilted greens.

Notes on cooking beef

Use the touch method to check cooking.

Rare:The meat should be very soft to touch.
Medium-rare:The meat should be soft but springy.
Medium:The meat should be firm and springy.

Resting meat is very important as this allows the meat to relax and the juices to redistribute, resulting in more tender, juicy meat.

Notes on greens

Kale— choose smaller leaves, remove and discard the tough centre stem, massage the leaves a little to soften.
Rainbow chard– remove the stems and cut into small pieces. Cook with the onion to allow to soften.

Make a change

Heat cooked white beans in olive oil with crushed garlic and 2 teaspoons chopped oregano. Crush a little and place on top of the grilled bread, followed by the wilted greens.