At Levendale Farm we grow Bello Beef - organic, regenerative and 100% grass-fed & grass-finished. Bello Beef tastes different because our cattle graze naturally on a smorgasbord of grass & pasture diversity, for their whole life.
We never supplementing with grain and use chemicals.
Being a local foodie and nutritionist, I love creating healthy and nourishing recipes(@Sandys-Soulfoods)
Supporting local farmers and eating organic produce is very important to me.
When you consider food mileage, the treatment of animals and the environment they are living on, I would prefer local meat, any day of the week.
This is why I will be collaborating with such a great family business, to create beautiful recipes with great organic beef products.
Eye Fillet with Shitake and Sauce Cream Sauce.
Recipe
Ingredients.
Serves 2 to 4
2 to 4 eye fillets (depending on amount of people)
1 large, sweet potato (cut into thin chip sizes)
1 cup of dried shitake mushroom (soaked in enough water to cover)
1 cup of cream (oat cream option for dairy free)
2 large sprigs of fresh sage
2 tablespoons of olive oil
1 tablespoon of butter
Pepper and salt to taste
1 small red capsicum finely chopped.
1 tsp of paprika
Handful of fresh rocket or sorrel
1 finely chopped garlic.
1 finely chopped shallot.
Method.
- Heat the oven to 190c degrees fan forced.
- Place the eye fillets on a plate, season with salt and pepper and leave at room temperature for 20 minutes.
- Prepare the sweet potato, season with the salt, pepper and the paprika
- Place a sheet of baking paper, on a baking tray, add the sweet potatoes. Cook for 20 minutes.
- Drizzle over half the olive oil and place in the oven.
- Preheat a medium size saucepan, or your BBQ if you desire.
- Add the remaining oil, add the eye fillets, and cook for a few minutes, on each side.
- If you like a more well-done piece of steak, you can cook for a further amount of time. You can move the steak aside a little, and add an extra dob of butter, sauté the shallots, capsicum and garlic, and add the drained mushrooms.
- Finally add the cream and allow to thicken, season with the salt ,sage and pepper.
- Serve with your favourite greens, the sweet potatoes and drizzle over the creamy sauce.
If you like a good red this teams perfectly with a Merlot or a light Pinot noir.
Enjoy!