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Eye Fillet with Tomato-Capsicum Puree
min Stove Top
4 x 250 g beef eye fillet steaks
2 tbsp oil
1 onion, diced
McCormick Garlic Powder
McCormick Oregano Leaves
2 tbsp tomato paste
250 g cherry tomatoes, halved
1 red capsicum, deseeded and roughly chopped
½ cup (125ml) red wine
½ cup (125ml) chicken stock
4 tbsp fresh oregano, finely chopped
Coat the beef evenly with 2 tbsp of McCormick Season All. Leave aside.
Heat 1 tbsp of the oil in a medium saucepan over a medium heat and add the remaining McCormick Season All, Garlic Powder, Oregano Leaves, onion and tomato paste, cooking until the onion is soft.
Add the tomatoes and capsicum to the pan and heat through. Add the wine and chicken stock then simmer for 20 minutes or until mixture has reduced by half and is slightly thickened.
Meanwhile, heat remaining oil in a medium frying pan over a high heat. Cook steaks for four minutes on each side, or until cooked to your liking. Remove and cover with foil and let rest.
Puree sauce in a blender until smooth. Serve steaks with a side of the sauce and garnish with the fresh oregano leaves.
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