Eye fillet with Swiss browns and silverbeet

Eye fillet with Swiss browns and silverbeet

By
From
OMG! I Can Eat That?
Serves
2
Photographer
Mark Roper

Silverbeet is the daggy cousin of spinach, but I like its firmer texture. It’s easy to grow in your garden but make sure, even if you buy it from the market or supermarket, you really give it a good wash and get the grit out!

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 pieces eye fillet steak
sea salt
1 teaspoon butter
3 garlic cloves, finely chopped
8 swiss brown mushrooms, thickly sliced
1 tablespoon light cream
1 tablespoon greek yoghurt
1/2 tablespoon chives, chopped
1/2 tablespoon continental parsley, chopped
1 bunch silverbeet, roughly chopped
1 tablespoon dry white wine
freshly ground pepper

Method

  1. Drizzle 1 teaspoon of olive oil onto each steak and season with sea salt and pepper.
  2. Add the butter, 1 tablespoon of oil and half the chopped garlic in a small non-stick frying pan over low heat and gently melt. When the butter starts bubbling, turn the heat up to medium and add the mushrooms.
  3. Cook the mushrooms, stirring constantly, for about 6–7 minutes. Add the cream, yoghurt, chives, parsley and salt and pepper, and stir through. Let it bubble, then simmer on low for a further 2 minutes. Keep warm.
  4. Heat another frying pan over medium–high heat and when very hot, add the steaks. Cook for 3–4 minutes depending on thickness, then turn and cook the other side.
  5. Remove the steaks from the pan and rest, covered with foil. Keep the juices from the pan.
  6. Heat a large non-stick frying pan over medium heat and add the remaining oil and garlic. Just let the garlic change colour slightly, be careful not to burn.
  7. Add the silverbeet and salt and pepper and with a pair of tongs, keep tossing for about 3–4 minutes then turn off the heat. I like my silverbeet a bit crunchy, but if you like yours softer, cook another 2 minutes or so.
  8. Heat the juices from the rested meat in a frying pan over medium heat. Add the white wine and let it bubble for about 20–30 seconds. If it seems to have evaporated too much, add a tablespoon of water. Keep warm on low.
  9. OK, ready to plate up! Place the silverbeet in a nice ‘mound’ in the middle of each plate, top with the steak, then with the mushrooms. Drizzle the sauce on top.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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