The jus is divine and goes perfectly with polenta. You can use mashed potatoes if you don't have polenta in the cupboard. While it looks like a long list of ingredients it's actually very easy & quick to do.
takes 30 minutes
Beef Eye Fillet & Mushroom Jus
- 1 tbsp butter
- 100g of beef eye fillet, sliced (bring to room temperature)
- 4 large Portobello mushrooms, sliced
- 1 cup beef stock
- 1 tbsp balsamic glaze
- 1/2 tsp brown sugar
- 2 cups chicken stock
- 1/3 cup instant cooking polenta
- 1/3 cup grated parmesan cheese
- 1 tbsp butter
- 1/2 bunch cavolo nero, leaves stripped from tough stem, washed & chopped or substitute with Kale or Spinach
- Heat butter in a fry-pan on medium heat. Season eye fillet with salt & cook for 2-3 minutes each side (depending on thickness) for medium rare, or longer until done to your liking. Set aside to rest for 10 minutes while you make the mushroom jus. To rest meat place on a plate cover loosely with tinfoil and a tea towel on top to keep warm.
- Add mushrooms and a bit more butter to the pan the steak was cooked in. Sauté mushrooms for 2-3 minutes until soft. Add beef stock, balsamic glaze, brown sugar and any resting juices from the beef.
- Simmer rapidly until jus is reduced by half, about 5 minutes. Season to taste.
- To make the polenta, pour chicken stock into a pot & bring to the boil. Add polenta to boiling stock while stirring continuously with a wooden spoon. Cook 4-5 minutes stirring frequently until thickened to the consistency of porridge. Fold through parmesan cheese.
- To cook the cavolo nero or kale, heat butter in frying pan on high heat, add & stir fry for 2 minutes or until wilted.
- To serve, slice eye fillet in half, spoon polenta onto each plate, top with eye fillet and some cavolo nero. Spoon over mushroom jus. Bon appétit