Eye Fillet Steak with Bordelaise

Eye Fillet Steak with Bordelaise

We now cook our steak using the method demonstrated on How to Cook Like Heston, flipping the meat every 15 seconds. An average thickness eye fillet we cook for about 5 minutes and rest for 3. We don’t cook the steak in a pan of oil, just rub it with olive oil, season with salt and cook it on a grill pan.

To go with the steak my partner Tim makes a beautiful bordelaise sauce. It is somewhat a cheat’s version, as a classic bordelaise is made with beef marrow.


Eye fillet with bordelaise sauce


Bordelaise Sauce



3 spring onions, roughly chopped
1-2 french shallots, thickly sliced
1/2 teaspoon dried green peppercorns, crushed
2 cups dry red wine
1 1/2 cups veal stock (you can use beef stock)
2 sprigs fresh thyme
1 small sprig fresh rosemary
2 dried bay leaves
2 stalks fresh flat leaf parsley
60g cold unsalted butter, chopped into small cubes



  • Step 1

Combine the spring onion, shallots, pepper and wine in a medium saucepan. Bring it to a boil then reduce the heat. Simmer, uncovered, for 15 minutes or until the liquid has reduced by a third.

  • Step 2

Add stock, thyme, bay leaves and parsley. Bring it to the boil again then reduce the heat. Simmer, uncovered, for about 1 hour or until the sauce has reduced to about 1/2 a cup. Our rule of thumb is if you taste the sauce and it doesn’t taste very good, it hasn’t been reduced enough. Strain the sauce and discard the herbs.



  • Step 3

At this point you can freeze the sauce in ice cube or popsicle trays. Defrost over low heat in a small saucepan. Return the sauce to the pan and whisk in the butter piece by piece over low heat until smooth and glossy.


Bordelaise sauce



Filet mignon with red wine sauce


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