Eye Fillet with Smoked Salt and Green Peppercorns

A few months ago we were walking around the Crows Nest Festival and we came across Smoke and Spice, who specialise in smoked sea salt and garlic. We picked up a smoked garlic bulb and one packet of their smoked sea salt. After trying a few different combinations, we landed on a recipe that our New Year's Eve guests called, "The Best Steak of 2012"! It's simple and a great way to show that you, also, are a Gourmet Male!

peppercorn steak.jpg

You'll need:

  • 2 200g eye fillet steaks (approx)
  • Smoke and Spice smoked sea salt (find it here)
  • 12 swiss brown mushrooms
  • 150ml beef stock
  • 100ml dry white wine
  • 3 tbsp thickened cream
  • 2 tsp green peppercorns (in brine, drained)
  • 1 tsp dijon mustard
  • 1 tbsp butter
  • 1 tbsp dried thyme

To time the components, I recommend finishing the green peppercorn sauce and then setting aside. You can warm it just before serving.

To make the peppercorn sauce by boiling the stock and wine and reducing by half. Then add the mustard, peppercorns, and cream and simmer for 3 - 5 minutes. Set aside and warm before serving.

Melt the butter in a fry pan and then add the mushrooms and thyme. Sprinkle both eye fillets with the smoked sea salt on two sides and place on a hot BBQ grill. While sautéing the mushrooms until soft, flip the steaks every couple minutes until medium rare to medium. The fillets will spring back lightly when done. Make sure not to overcook!

Heat up the green peppercorn sauce and serve with the eye fillets and mushrooms. Enjoy!