Eye Fillet with Mushroom Sauce



  • 200 gram eye fillet
  • 1 parsnip, peeled and core removed
  • 1/3 sweet potato, peeled and sliced
  • Dash of almond milk
  • 1/2 brocollini
  • 4 brown mushrooms, diced
  • 4 button mushrooms, diced
  • 1 garlic clove
  • Fresh thyme
  • 1/2 cup of red wine
  • 1/3 tsp olive oil


  • Heat a dash of olive oil in a small frypan, and place eye fillet on heat pan. Cook for 5 minutes on each side depending on thickness and desired cooking (this is medium rare). Let sit for 5 minutes
  • Steam parsnip and sweet potato for 4 minutes. Puree with a dash of almond milk and cracked pepper
  • Add mushrooms with remaining olive oil in another small frypan. Cook for 5 – 6 minutes, then add garlic and thyme, dash of red wine and cook for another minute. Add remaining red wine and stir through
  • Steam brocollini for 3 minutes
  • Serve eye fillet on mash, and pour mushroom “sauce” on top

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