Eye Fillet Steak with French Pate

INGREDIENTS

• 4 x 200 g Regenerative Farms Eye Fillet Steaks

• 200 g French Pate (available from good delis)

• Sea Salt

• Black Pepper

• Olive Oil

• 250 g Portabello Mushrooms

• 2 tbls Olive Oil

• 2 Cloves Garlic, minced

• 2 tbls Chopped Italian Parsley

• 100 g Butter

• 1 bunch English Spinach

• 1 Sheet Puff Pastry

• 1 Egg, beaten

METHOD

1. Preheat oven to 180℃

2. Place the pastry sheet on a board and cut out simple leaf shapes. Place on a tray lined with baking paper, brush lightly with beaten egg and bake in the oven until puffed and golden brown.

3. Sous Vide your steak 

   CLICK HERE TO CHECK OUT OUT STEP BY STEP GUIDE TO SOUS VIDE AT HOME MADE EASY

4. To prepare the mushrooms, trim the mushroom stalks and slice, in a heavy based fry pan heat the olive oil over a high heat, add the mushrooms and brown for a few minutes on each side. Add the butter and garlic and sauté for 2 minutes, reduce the heat, add the chopped parsley and cook for a further minute.

5. Push the mushrooms to one side and add the spinach to the other. Wilt the spinach down. You may need to add some more butter.

6. Serve the steaks on the wilted spinach, add the mushrooms and pastry leaves, top the steaks with a slice of the French pate. Serve with pan juices or make a delicious gravy.

With thanks and adapted from Borossa fine foods.