Bacon Wrapped Whole Eye Fillet


Bacon Wrapped Whole Eye Fillet

Serves: 6 Time: 02:00 Skill:
with truffle mash, brandied prunes, shiitake, pearl onion and roasted baby vegetables.  Recipe by Andrew Clarke
  • 1 tbsp yellow mustard seeds
  • 250 ml brandy
  • 2 bay leaves
  • 2 star anise
  • 1 cup raw sugar
  • 400 g pitted prunes
  • 1 cup water
  • 1 whole Greenlea Eye Fillet (approx. 1.8 kg)
  • 3 tbsp hot English mustard
  • 700 g streaky bacon
  • Butcher’s string
  • 1.5 kg agria potatoes
  • 300 g butter
  • 150 ml milk
  • Salt and white pepper
  • 2 tbsp black truffle oil
  • 300 g pickling onions
  • 2 tbsp brown sugar
  • 500 g baby kumara
  • 300 g baby turnip
  • 300 g baby carrots
  • 300 g baby leeks
  • 2 tbsp garlic (crushed)
  • 5 tbsp olive oil
  • 300 g shiitake mushrooms (cut in half)
  • 2 tbsp butter
For the brandied prunes, place the prunes, water, brandy, mustard seeds, bay leaves and star anise in a saucepan and bring to boil. Simmer gently for 10 minutes (it may go on fire as alcohol burns off).  Add the sugar and simmer for a further 10 minutes, giving a gentle stir every few minutes.  Set aside.

Trim the eye fillet of any sinew and fold over the tail end to make it an even thickness all the way along.  Tie the fillet every 3cm with butcher’s string to keep its shape.  Season heavily with salt and black pepper and sear the fillet lightly in a hot pan or on a hot plate (if you don’t have anything large enough, cut the fillet in half so you have two shorter pieces).  Brush the fillet with mustard and set aside.

Lay down enough clingfilm on the bench to wrap your fillet, with plenty of excess, three layers thick.  Lay out the bacon strips top to bottom on the clingfilm and place the fillet on the bottom edge.  Roll fillet in the bacon using the clingfilm to assist.  The bacon should overlap by at least 3 cm.  Roll the fillet tight and twist at the ends.  Place in the fridge to set.

Peel and boil the potatoes until done and drain well.  Mash with a masher until smooth, then whisk in the milk and butter.  Season with salt and white pepper.  Drizzle the truffle oil over just before serving.

For the vegetables, preheat oven to 180˚C.  Peel the onions and place in a saucepan of water with brown sugar and a little salt.  Simmer for around ten minutes until cooked through, but not soft.  Drain and set aside.

Boil the baby kumara for 10 minutes in large pot of salted water.  After 7 minutes, add the other baby vegetables to the pot, then drain all and mix with the olive oil and garlic.  Season and spread onto a baking tray.  Place in the oven for 20 minutes until they start to colour.  Remove from oven and set aside.  These can be reheated before serving.

Turn the oven up to 220˚C.  Remove the clingfilm from the fillet and place it on a baking tray.  Bake for 20-25 minutes.  While the beef is cooking, cut the cooked onions in half and sear in a medium temperature pan on the flat side to give colour.  Once the onions are done, add in the mushrooms and sauté for a few minutes.  Add butter to glaze and season.

The beef should be just warm in the centre (around 50˚C).  Check by stabbing with a small knife and testing the temperature on your wrist.  Remove from oven and cover with tin foil.  Rest for 10 minutes and serve.

While the beef is resting, reheat the baby vegetables.  Beef can be carved at the table and served with sides or you can plate up in the kitchen.  Drizzle the brandied prunes over the beef, along with some of the brandy syrup.
100% Grass fed New Zealand Meat