Week 9: The Cookbook Challenge – Eye Fillet with Raspberry Sauce
Cookbook Used: Delicious – Quick Smart Cook
I know I’m meant to be using a variety of my cookbooks for the cookbook challenge… but I seem to have used this particular book about 3 times now or so. It’s not my fault there are so many delicious things in there I want to make. And the worst part is, Hamsley introduced me to Book Depository, and it’s sooooo incredibly cheap (better than Fish Pond).
So I know some of you are sitting there thinking…”raspberries AND beef…. TOGETHER?? Has she lost the plot???”
Truth be told, I have not lost the plot, and if Valli Little think the two of them go well together, then who am I to doubt her?
Turns out it was a delicious combination! It really worked well with the mashed potato. I don’t think it would have been as nice with rice or pasta. The raspberries added a nice sweet taste to match the richness of the eye fillet.
After we all got used to the idea of raspberries and beef; most of us kept adding more raspberry sauce to our plates. There were a few jokes as the mashed potato looked like cream, and dad would say “please pass the raspberry jam”; I asked my aunty if she brought the scones over.
I’ll definitely make it again!
A few reasons why my photos don’t look as good as in the book:
– Mum pre-sliced the eye-fillet before I could stop her
– Mum insisited I add a couple of frozen raspberries when garnishing for the photo despite my cries of “BUT THEY LOOK FROZEN!!”
– I didn’t serve with green beans, but with a nice garden salad instead
– I cooked double quantity as we had extra people over, and my raspberry sauce somehow ended up looking more like a raspberry thick shake (still damn tasty though)
Get your hands on:
1 tablespoon olive oil
10g unsalted butter
4 x 180g beef eye fillet steaks
1 cup (250ml) red wine
2 tablespoons caster sugar
1 cup (250ml) good-quality beef stock
3 tablespoon creme fraiche or sour cream
Serve it with:
Steamed green beans
1. Place the oil and butter in a frypan over high heat. Season the steaks with salt and pepper and cook for 2-3 minutes each side until browned and cooked to medium-rare (or until done to your liking). Transfer to a plate, cover loosely with foil and set aside while you make the sauce.
3. Strain the sauce, discarding the soilds, and return to the pan. Add any beef resting juices and the reserved berries to the pan and stir until heated through.
4. Serve the steaks on potato mas and green beans, drizzled with the raspberry sauce.