Recipe: Mat McLean, Head Chef, Palate Restaurant, Hamilton
1 packet Silver Fern Farms Eye Fillet, at room temperature
100g butter, softened
1 tsp marmite
50ml red wine vinegar
50g caster sugar
1 star anise
200-250g Prinz oyster mushrooms, sliced or other mushrooms
6 small waxy Cato’s potatoes or other waxy potatoes
2 tbsp olive oil
¼ tsp cumin seeds, toasted
1 tbsp finely chopped parsley and mint leaves
4 good handfuls freshly picked watercress
Pre-heat the oven to 220°C. Heat a fry-pan over a high heat and sear the eye fillet for one to two minutes on each side. Transfer to the oven and cook for 10 minutes until medium-rare. Transfer to a plate, cover, and rest for five minutes.
Place the butter and marmite in a bowl and whip until combined. Season with salt and freshly ground black pepper. Using baking paper to help you, roll into a cigar shape, wrap up and place in the fridge to firm up.
Place the vinegar and sugar in a small heavy-based saucepan and slowly bring up to the boil, allowing the sugar to dissolve. Add the star anise and clove. Remove from the heat and add the oyster mushrooms. Set aside.
Cook the beef according to the packet instructions. When cooked, cover with baking paper or foil and a clean tea towel and leave to rest.
Boil the potatoes until tender, 15-20 minutes. Heat the oil and butter in a heavy-based frying pan over medium heat. Slice the potatoes (peel potatoes if you prefer) and add to the pan. Cook, turning occasionally until golden. Season with salt and freshly ground black pepper, cumin seeds and herbs.
To serve: Arrange the potatoes and mushrooms on a warmed serving platter. Slice the beef across the grain and place slices on top with a slice of Marmite Butter. Finish with the watercress.