Lightly Cured Eye Fillet

with Pickled Fennel, Roasted Seeds & Creamy Cauliflower

Ingredients

Beef Cure

• 2 eye fillets (170-200 g each)
• 150 ml red wine vinegar
• 50 ml water
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp peppercorns
• 1 tsp mustard seeds
• 1 garlic clove, crushed
• 1 red onion, sliced

Fennel Pickle

• 1 fennel bulb, thin shaved
• 50 ml apple cider vinegar
• 50 ml water
• 1 tsp sugar
• Pinch of salt

Cauliflower Puree

• 1 cauliflower, chopped
• 1 tbsp butter
• 100 ml cream
• Salt

Herb Oil

• Handful fresh basil
• 100 ml neutral oil
• Pinch salt

Cream Element

• Creme fraiche, or yoghurt

Crunch Element

• Pumpkin seeds
• Sunflower seeds
• Sesame seeds

Final Element

• Microgreens (red clover, broccoli, red radish)

Method

Cure Eye Fillet (Night Before)

1. Heat vinegar, water, sugar, salt, spices and garlic
2. Pour over sliced onion, allow to cool slightly
3. Place some onions in a ziplock bag, add eye fillets and 2 spoons of the pickling liquid to the bag
4. Ensure fillets are lightly coated, not submerged
5. Keep leftover onion and vinegar in a sealed container for plating

Remove Eye Fillet (Morning After)

1. 8-10 hours later, remove the eye fillet from the bag
2. Remove any onion from the meat and dry thoroughly with a paper towel to stop further curing
3. Wrap tightly in cling film and place back in fridge

Prep Fennel Pickle

1. Mix vinegar, water, sugar and salt
2. Add shaved fennel, set aside

Make Cauliflower Puree

1. Cook cauliflower until soft
2. Add butter and cream
3. Blend smooth and season with salt

Make Herb Oil

1. Blend basil, oil and salt
2. Heat gently for 2-3 minutes
3. Strain and cool

Toast Seeds

1. Dry toast seeds in a pan over medium heat
2. Stir continuously until lightly browned
3. Remove from pan as soon as they're done to avoid burning

Prep Eye Fillet

1. Remove from cling film, pat dry
2. Slice across the grain

Plating

1. Smear puree, lay beef slices neatly on top
2. Add pickled onion and fennel
3. Shape creme fraiche or sour cream into quenelles using two spoons, then place alongside fillets
4. Add small drops of herb oil, then sprinkle seeds
5. Finish with a garnish of microgreens