Beef Eye Fillet Steaks with Jalapeno Aioli |
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Servings | Prep Time |
2 | 10 minutes |
Cook Time |
30 minutes |
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Ingredients
Servings:
Units:
Jalapeno Aioli
1/2 cup sugar free whole egg mayonnaise you can also make your own mayonnaise using our recipe 1 clove garlic peeled & crushed 1/2 tsp lime juice 1 tbsp coriander freshly chopped 10-20 grams fresh jalapeno peppers to taste, ribs and seeds removed 1 tsp rock salt to taste 1/2 tsp black pepper
Beef Eye Fillet Steaks
400 grams eye fillet steaks 1 tsp olive oil 1 tsp sea salt flakes
Instructions
Jalapeno Aioli
- Place all ingredients into a blender or food processor and puree until smooth
- Keep tasting to see if it needs more lime juice, or salt.
- Refrigerate in an airtight container.
Beef Eye Fillet
- Have the fillet steaks at room temperature and blot dry with kitchen paper.
- Brush them with a little olive oil and season with sea salt flakes. This gives the steaks a lovely seasoned crust.
- Preheat a pan to hot before putting the steaks in! Don’t be tempted to put them in too early - they won’t get a lovely brown crust if you do.
- When the steaks hit the pan, reduce the heat to medium.
- Cook the steaks on one side until moisture begins to bead on top, then turn and cook the other side. Turn the steaks once only.
- It’s important to let the steaks rest after cooking. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving.
- Serve with a dollop of Jalapeno Aioli and a side of freshly grilled asparagus, or green beans & toasted almonds – depending on the season.
Nutrition Information
Nutrition Facts
Beef Eye Fillet Steaks with Jalapeno Aioli
Amount Per Serving
Calories 574
Calories from Fat 396
% Daily Value*
Total Fat 44g
68%
Saturated Fat 18g
90%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 365mg
122%
Sodium 3223mg
134%
Potassium 142mg
4%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
4%
Sugars 1g
Protein 40g
80%
Vitamin A
17%
Vitamin C
9%
Calcium
4%
Iron
25%
* Percent Daily Values are based on a 2000 calorie diet.
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