1.2kg-1.6kg eye fillet
1-2 teaspoons salt per steak
1 tablespoon oil per steak
150g mayonnaise, your favourite store-bought one is good
30g truffle paste (I use Ristoris brand)
20g parmesan, grated or micro-planed
2 tablespoons oil
2 tablespoons lardons/bacon, chopped into pieces
½ shallot, finely chopped
1 clove garlic, finely chopped
200g peas
3 tablespoons chicken stock
1 tablespoon butter (optional)
5-10 leaves mint

You could make this as part of a three-course menu or as a casual barbecue in the backyard. Serve with frozen fries or oven fries or swap the fries out with some roasted potatoes if you would like – they would also taste great! Lardons can be substituted with bacon or pancetta. Fresh peas are beautiful when they are available, but frozen peas work just fine if you cannot get fresh.

Eye fillet is a very forgiving steak to cook. Because it can be cut thickly to get a good-sized portion, you have a decent amount of time to cook it. Get yourself a simple digital thermometer as this will help take the guesswork out of knowing when the steak is ready. There are so many ways to cook a steak, so cook it the way you like it. If you don’t know how to cook a steak my guidelines are as follows.

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1.Cut the eye fillet into steaks – a 200g eye fillet is a good medium-sized steak (the thickness of the steak will determine the time it takes to cook).
2.Take the steaks out of the fridge 20-30 minutes before you want to cook them.
3.Cover each steak with the salt. Heat up the cooking equipment, whether it is a frying pan or a barbecue.
4.Add some oil to the pan or straight on the meat.
5.Cook the steak on each side for the same amount of time, so you get an even cook – I like to time 1 minute each side and continue doing that until you reach the desired internal temperature.
6.I enjoy my eye fillet cooked to an internal temperature of 45°C-48°C (this is a little over medium-rare and a little under medium).
7.This usually takes around 10 minutes depending on the thickness of the steak.
8.Once it has reached the desired temperature, take it off the heat and allow to rest for 5 minutes before serving.
9.Seve with fries, truffle-parmesan mayonnaise and peas with lardons and mint.
11.Mix together and check seasoning.
13.Heat the oil in a pan and add the lardons. Cook for 3-4 minutes, until golden.
14.Add the shallot and cook for 2 minutes. Add the garlic and cook for a further 1 minute.
15.Add the peas and stock. Cook until the stock has reduced to a syrup.
16.Take off the heat and season to taste. Add the butter (if using) and mix until melted.
17.Pour into a serving bowl and garnish with mint.

Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain