SUCCULENT EYE FILLET STEAK WITH RED WINE REDUCTION

• 2 x Cleaver’s Organic & Grass Fed Eye Fillet Steaks
• 1 tbsp vegetable or canola oil
• Green beans
• Mini carrots

Red wine reduction:

• Olive oil
• 1/4 cup spring onions
• 1/2 cup red wine or beef stock
• 2 tbsp butter

1. Bring steak to room temperature
2. Preheat pan or BBQ to hot
3. Drizzle steak with oil and season with salt & pepper
4. Cook for 2 minutes on each side for rare, or longer before turning for medium or well done
5. Take the steak out of pan to rest for 2 minutes loosely covered with foil
6. On medium heat, place olive oil in a shallow pan to heat; add the shallots and cook until soft and translucent, then add juices from steak pan and red wine, and simmer to reduce – add butter for additional flavour
7. Serve steak & red wine reduction with steamed or microwaved green beans and mini carrots