John dee aged eye fillet steak

Recipe by Warwick Hilli, Executive Chef, Kingston Heath Golf Club, Melbourne, Australia. Image courtesy Kingston Heath

 Serves 8-10

CHEF NOTE: Why not show off this lovely aged eye fillet, with our own native spice mix. It’s a surf and turf served with some succulent grilled Australian prawns and beetroot relish. We serve it to our guests with a tossed salad, steak fries and condiments.

Ingredients

Bull Ant Spice Rub

• ½ cup Tasmanian Pepper Berries (Hot)
• ⅛ cup Lemon Myrtle (ground)
• ½ cup Tasmanian Pepper Leaf
• ¼ cup Saltbush (ground)
• 1 cup Sea Salt Flakes

Beetroot Relish

• 1 large Beetroot (approx. 600 gm.)
• 1 Brown Onion (finely chopped)
• 1 Granny Smith Apple (peeled, cored and

chopped)

• 1 cup Brown Sugar
• 1 cup White Wine Vinegar
• 3 Star Anise • 1⁄4 tsp. Cloves

John Dee Aged Eye Fillets

• 8-10 Aged Eye Fillets
• Olive Oil (for grilling)

Seared Prawn Cutlets

• 18-20 Prawn Cutlets
• Sea Salt and Pepper (to taste)
• Olive oil (for searing)

Vine Tomatoes

• 18-20 Vine Tomatoes
• Sea Salt and Pepper (to taste)

Preparation

Bull Ant Spice Rub
Grind pepper berries in mortar and pestle, then pass through a fine sieve until only the husk is remaining.
Combine with all the remaining ingredients.

​CHEF NOTE: The bull ant spice rub makes quite a lot, but will last for months in an air tight container in the fridge. Use only enough to lighly marinate your steaks, if you like it add more!

Beetroot Relish
Trim the beetroot stems, wash the beetroot and place into large saucepan. Cover with cold water and place over medium heat and cook until just tender.

Wearing gloves, peel the beetroot and coarsely grate.

Meanwhile combine the onion, apple, sugar, vinegar, star anise and cloves in a medium saucepan.

Bring to a boil stirring to dissolve the sugar, reduce heat to simmer for 10 minutes or until the apple is tender.

Add the beetroot to the apple mixture and simmer for 45 minutes or until the mixture is syrupy, then cool down.

John Dee Aged Eye Fillets

In a large bowl rub the bull ant spice mix all over the eye fillets.

Add in some extra virgin olive oil and mix again, cover and set aside.

CHEF NOTE: We marinate the day before, so the flavors really get in, the marinade gives it a gamey flavor.

Sear the eye fillets in a pan with olive oil or on the grill until well browned.

Cook in oven 185 °C for 8-10 minutes, or longer if you prefer your steak cooked longer.

Rest for 10 minutes before serving.

Seared Prawn Cutlets

Sear the prawns in a pan on high heat, quickly coloring both sides.

Remove and place on wire rack on a tray in a pre-heated oven 200 °C / 400 °F for 3 mins, while
steaks are resting.

Vine Tomatoes

Drizzle olive oil generously over tomatoes, rain pepper and sea salt flakes over them.

Roast at 200 °C / 400 °F for 4 -5 mins.

Remove and leave in a warm area ready for serving.

Assembly

In the center of the plate, place the beetroot relish,

Place the rested steak on top.
​
Garnish with the seared prawns and the vine tomatoes.


Wine Match

Mount Langi Ghiran Mast Grampians Shiraz 2015