Seared Eye Fillet with Carpaccio and Goats Cheese Dressing

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PREP TIME 10 minutes
COOK TIME 10-15 minutes
SERVES 4

INGREDIENTS

⅓ cup tomato, diced
⅓ cup shallots, diced
⅓ cup celery, diced
⅓ cup cucumber, diced
1 tbsp capers
¼ cup cornichons
1 cup heirloom cherry tomatoes
4-5 basil leaves
150g eye fillet
1 tbsp Pukara olive oil
1 tbsp Robur Farm goats cheese
Pinch of Tasman sea salt
Juice of 1 lemon

METHOD

Step 1
To make the salad, add tomato, shallots, celery, cucumber, capers, cornichons and stir. Then add cherry tomatoes and basil leaves, toss to combine.

Step 2
To cook eye fillet, heat olive oil in a pan over medium to high heat. Place eye fillet in the pan and brown on all sides. Turn heat right down and cook for a further minute on each side. Remove steak from pan and rest.

Step 3
Meanwhile, to make the salad dressing, add goats cheese, salt and lemon juice to a bowl and stir.

To serve, dress salad with lemon juice, olive oil and a pinch of salt. Smear goats cheese dressing over plate. Slice steak and place on top of the goats cheese dressing. To finish, place salad around the plate.

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