Eye Fillet with Red Wine Jus and Mirepoix

So, the steaks have drastically improved at Woolies. I have taken a liking to the eye fillet steaks - they aren't cheap, but they are great cuts for what you can get at your local supermarket.

Here is the cover for one of the steaks I cooked.


I have never tried to do a brunoise cut. It's apparently a traditional French method and the foundation of a mirepoix. So I gave it a go. I'm sure I wasn't remotely in the same league as the top French chefs but I wasn't too unhappy with my skill in this technique.

For the onion, you have to separate each slice and trim to create a square shape. Slice a couple thin julienne strips, align them, and then create a fine chop.

Celery are a bit harder. You have to remove the leaves and root, and then trim each piece for chopping. You have to trim each side and then lightly slice the top to create a square shape. Then cut each piece in a narrow lengthwise cut. Finally, turn it all around and create a celery version of the onion chop.

Last in the mirepoix is the carrot. And to be honest, it's the easiet of the three ingredients. You clean the carrots, slice a little of the top to create a flat surface, and then pass through the mandoleinne shredder. The result is thin finger-chip-style carrots that just need a parallel chop.

I am pretty proud of my chop. Now I boil a half litre of beef stock with the leftovers of the chopping for 20 minutes.

Add 300 mls of red wine and simmer for another 20 minutes.

After all that, this is all the jus I have left.

The steaks done, I cook the mirepoix in a bit of olive oil and steak juices.

The eye fillet is cooked in the pan for 5 minutes, patted with olive oil, salt, and pepper. Then it goes into a 180 degree oven for 5 minutes and it's all good.

 So, what do you think?