with Garlic Spinach and Red Wine Jus

Jess and Emma's Eye Fillet

Prep time: 45 mins
Cook time: 1 hour 15 mins
Serves: 4


4 x 200g eye fillet steaks

1 tbs olive oil

25g butter, chopped

Mashed Potatoes

1kg potatoes, peeled, chopped coarsely

125ml thickened cream, warmed

25g butter, chopped

Red Wine Jus

1 tbs olive oil

1 shallot, finely chopped

2 cloves garlic, crushed

60ml port

125ml red wine

250ml beef stock

Creamy Garlic Spinach

25g butter

2 cloves garlic, crushed

125ml thickened cream

Pinch freshly ground nutmeg

2 bunches English spinach, washed, coarsely chopped


1. To make mash, place potatoes in a saucepan of cold salted water. Bring to a boil. Boil gently until tender. Drain and allow steam to evaporate. Pass through a ricer or mash until smooth. Add cream and butter and season. Mash to combine. 

2. Preheat oven to 160C.

3. To make red wine jus, heat oil in a medium saucepan over medium heat. Add eschallot and garlic. Cook until soft but not coloured. Stir in port. Simmer until almost evaporated. Stir in wine. Simmer until reduced by half. Stir in stock. Bring to a boil. Simmer until slightly thickened. 

4. Rub steaks all over with oil. Season well. 

5. Heat a frying pan over medium-high heat. Add steaks and cook, turning, until browned all over. Add butter and cook, basting for another minute. Transfer to the oven and roast for 3-5 minutes or until cooked as desired. Transfer to a warm plate to rest for 5 minutes. Add any juices from resting to the jus. 

6. To prepare spinach, melt butter in a saucepan over low heat. Add garlic and cook until soft but not coloured. Stir in cream and nutmeg. Bring to a boil. Add spinach and cook, stirring, until wilted. Season.

7. Serve steak, mash and spinach with jus. 


Exact cooking time of steaks will depend on their size and thickness.