Peppered Mushroom Pate & Pan seared Wrapped Eye Fillet

LEVEL: easy Cook: 20 minutes 2

Peppered Mushroom Pate & Pan seared Wrapped Eye Fillet

BOOKMARK

DELICIOUS

Description

We wanted to do something a little different with our steak dinner… so instead of seasonal veg or chips, we created this dish! With all the right flavour pairings, each element is delicious on it’s own and divine when tasted together!

And despite a long winded name, with terms like “pate” we can assure you, it’s not that hard to make – and we only used 2 pans to cook everything!

Now that’s not your average pub meal…

Ingredients

Peppered mushroom pate:

1 tbsp. Nuttelex

1 tbsp. Extra virgin olive oil

1 garlic clove, minced

1 small shallot, finely diced

2 Sprigs fresh thyme

2 tbsp. dry white wine

1/4 cup fresh continental parsley

Salt & Pepper

3 cups chopped mushroom of your liking – we used shiitake & brown cups

2 tbsp. Tofutti (vegan ‘cream cheese’)

6 whole peppercorns

1 tbsp. pine nuts

Eye Fillet:

2 150gm eye fillet steaks

2 sliced rasher bacon

1 tbsp. extra virgin olive oil

Salt and pepper

Wilted spinach:

200gm spinach

Mushroom jus:

Reserved pan liquid

1 cup liquid chicken stock

1 tbsp. arrowroot

Directions

1: In a non-stick fry pan, add the nuttelex, extra virgin olive oil, garlic, shallot, pine nuts and thyme. Bring the pan to a medium heat and sauté gently until the shallot is soft.
2: Add the chopped mushrooms, season with salt and pepper and toss the mushrooms through the mixture. Add the peppercorns and wine.
3: Continue stirring gently for 5 minutes or until the mushrooms are cooked and there is only a small amount of liquid in the pan. With a fork or small tongs remove the peppercorns.
4: Pour the mushroom mixture into a blender and add the parsley and Tofutti. Set aside to cool in the jug of the blender while you prepare the mushroom jus.
5: Add the chicken stock to the pan the mushrooms were cooked in and return the pan to a medium heat. Gently scrape down the sides and bottom of the pan into the stock and continue to stir.
6: Add ½ the arrowroot and whisk well to ensure there are no lumps. Reduce the sauce until it coats the back of a spoon without sticking, remove from the heat.
7: Rub the extra virgin olive oil into the eye fillet and season well on all sides with salt and pepper. Wrap each piece of steak with the bacon and trim any overlapping bacon. Secure with a toothpick if the bacon doesn’t stick to the meat.
8: Bring a separate pan to a medium heat and add the wrapped eye fillet. Cook each side for 3-4 minutes. Do not turn the meat other than to cook the other side.
9: Remove the steaks from the pan after 8 minutes and let rest for 5. While the steaks are resting, blitz the mushroom mixture until smooth. Heat the mushroom sauce on low while you begin plating.
10: To serve, place an egg ring or cookie cutter in the middle of each plate and spoon in the mushroom pate. Remove the ring, leaving a circle of mushroom pate. Once the eye fillet is rested use tongs take one piece of the eye fillet at a time and dip in the mushroom sauce on both sides before placing on top of the pate. Add the spinach to the pan the meat was cooked in and toss for 30 seconds on medium heat before placing directly on top of the eye fillet. Serve immediately.