Eye Fillet with Madeira Sauce and Caramelised Sweetbreads
Restaurant Quality Eye Fillet Recipe
4 - 6
This beef fillet recipe has a real touch of luxury about it. The addition of sweet Madeira sauce and caramelised sweetbreads beautifully compliments the succulent beef. This is a wonderful recipe to pull out for romantic occasions, or for a hearty main course while having dinner with friends.
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Nose to Tail,
aged beef fillet
6 Quality Mark beef eye fillet
caramelised sweet breads
300g lamb sweetbreads
You can also use veal sweetbreads.
1 bay leaf
6, white peppercorns
1 cup white flour
to taste salt
to taste black pepper
100ml olive oil
25g, clarified butter
18 pikopiko fronds
600g riwai puree
You can also use agria potato puree.
50ml full cream milk
50ml, clarified butter
200g beef trimmings
1/4 garlic bulbs
125g button mushrooms
1 sprig of fresh thyme
1 tsp sherry vinegar
375ml wine Madeira
500ml beef stock
250ml chicken stock
1 small bunch of baby watercress
a drizzle of olive oil
To Make Beef
To Make Sweet Breads
To Make Puree
To Make Madeira Sauce
To prepare the beef fillets, remove any sinew or membrane and slice fillets into 5 cm heights.
To cook the beef fillets, pre-heat oven to 230 degrees.
Ensure you season fillets all over with salt & pepper.
Heat an ovenproof frying pan with olive oil & clarified butter until hot and sear the fillets all over to colour.
Place beef fillet on buttered baking paper and place in the oven to cook for 6 minutes for rare or 8 minutes for medium-rare.
Make sure you turn over at the halfway point.
Then remove from oven and leave to rest for 5 minutes.
Nutrition Information per Serving (552g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)