Eye Fillet with Steak Dianne Sauce

Cook Time 25 minutes

Servings 4

Ingredients

5 x eye fillets (4 cm thickness - butterflied and lightly bashed out with a meat mallet)

4 eschallots chopped, finely

6 garlic cloves, crushed

½ cup of good quality cognac

3 tbsp Dijon mustard

300ml thickened cream

3 tsp Worcestershire sauce

Few drops of Tabasco (depending on how spicy you want your sauce, I used 6 drops)

2 x beef stock cubes dissolved into ½ cup of water

Salt and pepper, to taste

¼ cup of finely chopped parsley

Method

Salt your eye fillets and set aside, allowing them to reach room temperature.

Pour a little olive oil into a pan and once hot add your eye fillets (Try not to overcrowd the pan. You want a nice caramelisation on each side so do it in two batches if needed). Cook for 2 mins per side.

Remove eye fillets from the pan and set aside on a plate for later.

Pour a little olive oil into a pan, add the eshallots and garlic sautéing together until transparent.

Add your cognac to deglaze the pan and if feeling flamboyant carefully set it alight! The fire will extinguish itself once the alcohol has burned off. Or alternatively let the cognac bubble away for 15 seconds. Stirring occasionally to help deglaze the pan.

Add the Dijon mustard, Worcestershire sauce, tabasco, thickened cream, and stock. Stir, and let the sauce simmer gently to thicken.

Once the sauce has thickened, check the seasoning, and add freshly ground black pepper and salt to taste, add your eye fillets back to the pan to warm through. Place eye fillets onto a serving plate, pour over the sauce and sprinkle with parsley.

Serve with wilted spinach and thick cut chips.