Recipe
Balsamic and mustard eye fillet steaks
Juicy eye fillet steaks in a sweet balsamic and Dijon marinade, served with a baked dill and spinach rice gratin and a zesty lemon yoghurt. Serves 4.
- Serves 4
- Prep Time 30 mins
- Cooking Time
Ingredients
- Serves 4
Balsamic and mustard eye fillet steaks with dill pilaf rice gratin and lemony yogurt
Rice pilaf
Lemon yogurt:
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- Begin by marinating the steaks.
- Mix the marinade ingredients together in a small tray.
- Add the steaks and season them with salt and pepper and marinate for about 30 minutes at room temperature or for up to 4 hours in the refrigerator. (Bring to room temp before grilling)
- To make the pilaf, preheat your oven to 200C conventional, 180C fan-forced.
- Choose an oven safe pan or skillet that measures about 23-25cm in diameter.
- Add the olive oil onion and garlic and a pinch of salt and sautee until tender.
- Add in the chopped dill and spinach and cook until the spinach is wilted.
- Add in the rice and coat in the oil.
- Add in the stock and brig everything to a simmer.
- Place the pan in the oven (uncovered) for 30 minutes then remove from the oven and fluff the rice a bit with a fork.
- Scatter the mozzarella and parmesan over the top and drizzle with the remaining tablespoon of olive oil.
- Continue baking for a further 10 minutes until the cheese is browned and bubbly.
- Towards the end of the rice baking, preheat a grill pan over high heat. Grill the steaks for about 3-4 minutes per side for medium.
- Mix the yogurt ingredients together in a small bowl.
- Serve steaks with the rice and yogurt.
Tips
- Always bring the steaks to room temperature before grilling for even cooking and a better char.
- Don't skip the marinade - the balsamic and honey help a lean eye fillet develop a deep crust while staying pink inside.
- Use an oven-safe pan for the pilaf so it goes straight from stovetop to oven - one less dish to wash.
- Rest the steaks for a few minutes after grilling so the juices settle before you serve.