Bello Beef Eye Fillet Recipe

Bello Beef Eye Fillet Recipe

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.




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.




  1. Heat the oven to 190c degrees fan forced.
  2. Place the eye fillets on a plate, season with salt and pepper and leave at room temperature for 20 minutes.
  3. Prepare the sweet potato, season with the salt, pepper and the paprika
  4. Place a sheet of baking paper, on a baking tray, add the sweet potatoes. Cook for 20 minutes.
  5. Drizzle over half the olive oil and place in the oven.
  6. Preheat a medium size saucepan, or your BBQ if you desire.
  7. Add the remaining oil, add the eye fillets, and cook for a few minutes, on each side.
  8. 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.
  9. Finally add the cream and allow to thicken, season with the salt ,sage and pepper.
  10. 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.