A cold Saturday night with no plans, just keeping warm, a dinner for two of a lovely grilled eye fillet and a few vegetable dishes and a fabulous glass of red. After dinner a relax on the couch and a movie. After a busy week, I wouldn’t want to do anything else. Cheers to those cosy evenings in, enjoying dinner and a glass of wine (or two).
400 g eye fillet steak (cut into 2 portions or 4 smaller pieces)
2 red peppers (charred, skin removed and sliced)
4 medium potatoes (peeled cut into pieces)
2 bunches of Asparagus (remove ends & pan cooked)
1 small clove garlic (finely chopped)
2 tsp German style mustard (for peppers)
50 ml cream (for peppers)
water for cooking potatoes
extra virgin olive oil (for cooking Asparagus and grilling steak)
100 ml milk (for mash potatoes)
20 g butter (for mashed potatoes)
salt & freshly ground black pepper
Preparation Time: 20 minutes (Approximately)
Cooking Time: 30 minutes (Approximately)
Serves: 2 People
- Wash the capsicums, pat dry and char under a grill or on top of the stove. Turn the capsicum as it blisters until it is completely blistered. Place in a plastic bag, allow to stand for 15 minutes for the hot steam to help separate the skin, for easy peeling. After 15 minutes remove the skin, cut the capsicums, remove the seeds and keeping the juice. Slice the capsicum and place aside. In a pan over medium heat add olive oil, garlic and cook stirring for a few minutes. Add the peppers, mustard, cream and combine, allow to cook for a further 5 minutes on a low heat. Allow to simmer gently, season with salt and pepper, remove from the heat and place aside.
- Peel the potatoes, cut and place in a pot, cover with just enough water, season with a little salt, place on the stove over medium heat. Bring to a boil, reduce the heat and simmer for approximately 20 minutes or until the potatoes are soft. Drain the water, add the butter, milk and mash until you are happy with the consistency.
- Baste the steak with some olive oil.
- Brush some olive oil onto the griddle, heat the pan over medium to high heat. When the pan is hot enough, add the steak and grill to your liking, turning the steak only once. Allow to rest for a few minutes, season with salt and pepper and serve.
When grilling the steak ensure that you turn the steak only once. For a 2 cm thick piece of meat, for a rare steak, cook it for 2-3 minutes on each side. For a medium steak, 4 minutes on each side and for a well done steak, 5-6 minutes on each side. Always allow your meat to rest for a few minutes before serving. Use tongs to turn the steak and not a fork. Tongs will not pierce the meat, which will ensure your steak remains juicy. When testing your steak to check if it’s done, use the back of the tongs. The steak will feel soft if rare, slightly firmer and springy for a medium steak and firm when well done.
For fluffy, creamy mashed potato, use a potato masher first, then a bar mix or blender and whizz until smooth, luscious and creamy.