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Glasseye Wild Meat Sauce

$11.90

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Glasseye 'Wild Meat Sauce' gains it's name as it originates from the Glass Creek area on the West Coast of South Island. A very versatile sauce to compliment beef, pork, venison, lamb, sausages and burgers. Also delicious with duck, chicken, fish, prawns, pizza's, pies and with breakfast bacon and eggs! Use as a marinade or great added to sauces, gravies, cassseroles and stir fries for an extra spicey kick and added depth of flavour.

Traditional Meat Recipes

Pork

Peppered Angus Pure Eye Fillet with Sweet Roast Shallots and Brandy Cream Sauce

Preparation time 30 mins to 1 hour

Cooking time 1 to 2 hours

Ingredients

500g/1lb 2oz shallots, peeled

3 tbsp black peppercorns

flaked sea salt

1kg/2¼lb Angus Pure Eye fillet of beef

olive oil

small bunch of thyme leaves

1 tbsp demerara sugar

roast potatoes and buttered spinach, to serve

For the sauce:

4 tbsp brandy

250ml/8fl oz beef stock

150ml/5fl oz double cream

Worcestershire sauce

Method

1. Preheat the oven to 200C/400F/Gas 6

2. Place the shallots in a pan of boiling water and blanch for a couple of minutes. Drain and put to one side.

3. Coarsely crush the peppercorns in a pestle and mortar or mini-blender. Put on a plate with 1 tbsp salt and roll the beef fillet over the mixture, pressing firmly so it sticks to the flesh.

4. Heat 2 tbsp oil in a roasting tray and when its very hot, quickly fry the fillet until it's browned all over. Remove from the heat and scatter the blanched shallots and thyme around the fillet. Sprinkle the shallots with the sugar and a little oil. Place in the oven for 20-25 minutes for rare beef, 40 minutes for medium, or 50 minutes for well-done. Halfway through the cooking time, turn the shallots in the tray. Once they are cooked, remove the beef and shallots from the tray, taking out any thyme stalks, and keep warm to rest.

5. For the sauce, place roasting tin over a high heat, add the brandy and set alight. When the flames have died down, stir in the beef stock and boil for 3 minutes. Stir in the cream and a dash of Worcestershire sauce and season with salt and pepper. Bring to a simmer and cook for a couple of minutes until the sauce has thickened slightly. It is now ready to serve with the rested fillet of beef, sweet roasted shallots, and perhaps some roast potatoes and buttered spinach.

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The best cooking technique for Eye Fillet Steak

Choose an eye fillet steak that is of good quality and aged well, which is guaranteed with AngusPure and Wakanui Blue. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.