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Bacon Wrapped Whole Eye Fillet

Decadent Eye Fillet Recipe

4 - 6

Serves

40 mins

Prep Time

1 hrs 20 mins

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

Nothing beats quality beef eye fillet for your main course at an elegant dinner party. Bacon and hot mustard both give the beef extra flavour, while the inclusion of decadent truffle mash, brandied prunes, shiitake, pearl onion and roasted baby vegetables is sure to please!

Recipe courtesy of Greenlea Butcher Shop.

Nothing beats quality beef eye fillet for your main course at an elegant dinner party. Bacon and hot mustard both give the beef extra flavour, while the inclusion of decadent truffle mash, brandied prunes, shiitake, pearl onion and roasted baby vegetables is sure to please! Recipe courtesy of Greenlea Butcher Shop.

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Special Occasion & Entertaining,

Dinner,

Beef,

Ingredients

Eye Fillet

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1 whole Quality Mark beef eye fillet

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approximately 1.8 kg

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3 tbsp English mustard

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700g Streaky bacon

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Butcher’s string

Mash

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1.5kg agria potatoes

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300g butter

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150ml milk

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white pepper

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salt

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2 tbsp black truffle oil

Brandied Prunes

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1 tbsp Yellow mustard seeds

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250ml brandy

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2 bay leaves

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2 star-anise

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1 cup raw sugar

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400g prunes

pitted

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1 cup water

Vegetables

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300g pickling onions

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2 tbsp brown sugar

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500g Baby kumara

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300g Baby turnip

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300g baby carrots

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300g Baby leeks

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2 tbsp garlic cloves

crushed

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5 tbsp olive oil

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300g shiitake mushrooms

cut in half

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2 tbsp butter

Method

For the Brandied Prunes

For the Eye Fillet

For the Potatoes

For the Vegetables

To serve

1

For the brandied prunes, place the prunes, water, brandy, mustard seeds, bay leaves and star anise in a saucepan and bring to boil.

2

Simmer gently for 10 minutes (it may go on fire as alcohol burns off).

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3

Add the sugar and simmer for a further 10 minutes, giving a gentle stir every few minutes. Set aside.

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