At this time of year, with lots of occasions to catch up with our nearest and dearest, it’s the perfect time to pull out a few favourites from the cellar and really make your next shared meal one to remember.
With the release of the 2021 HJ Shiraz a few months back, we took the opportunity to pull out a few early releases of our icon Shiraz to accompany some prime eye fillet and some flavoursome veggie sides for our own little dinner party.
If this sounds like you, then follow along with the video below to make a really delicious reason to drink some really great wine!
Corrina, Brioni, Sam and the OT crew
Recipe
Eye Fillet with salsa verde
- Eye fillet of Beef
- 3-4 tomatoes
- 2-3 jalapenos
- Bunch of spring onion
- 2-3 garlic cloves
- 3-4 baby beetroot
- Head of cauliflower
- Cashew butter
- Almond milk
- Lemon juice
- Olive oil
- Salt & pepper to season
Method
- Roast beetroot & cauliflower. Once roasted, blend cauliflower along with some garlic, lemon juice, cashew butter and almond milk to a creamy mash texture.
- Then cut up the tomatoes, jalapenos, spring onions and garlic and chargrill on the BBQ.
- Once grilled, add to a blender with coriander, lime juice and olive oil to create salsa verde.
- Grill eye fillet on the BBQ to rare to medium rare, allow to rest, then sliceinto even slices.
- Plate a few slices of beef with a drizzle of salsa verde, alongside the beetroot and caulflower mash.
- Accompany with some greens like broccolini, green beans, and roast potatoes.
