Beef Eye Fillet with Kumara Terrine & Port Reduction

Name: Beef Eye Fillet with Kumara Terrine & Port Reduction
Cuisine: New Zealand
Ingredients: 800 g Beef eye fillet; 1 kg Kumara (thinly sliced); 200 ml Cream; 4 cloves Garlic (minced); 2 tbsp Thyme leaves; 200 ml Port wine; 300 ml Beef stock; 60 g Butter; 3 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandbeefeyeFilletkumaraterrineportreductionhighProteinfancyspecialantiInflammatoryheartHealthyroasted

Beef Eye Fillet with Kumara Terrine & Port Reduction

Nutrition (per serving)

580Calories

54 gProtein

32 gCarbs

32 gFat

8 gSugar

950 mgSalt

Ingredients

800 g Beef eye fillet
1 kg Kumara (thinly sliced)
200 ml Cream
4 cloves Garlic (minced)
2 tbsp Thyme leaves
200 ml Port wine
300 ml Beef stock
60 g Butter
3 tbsp Olive oil
to taste Salt & pepper

Method

Preheat oven 180°C. Layer kumara slices with cream, garlic, thyme, salt & pepper in greased loaf tin. Cover with foil, bake 1 hour until tender. Cool, press with weight overnight for terrine.
Season beef, sear all sides in hot pan with oil. Roast 15–20 min for medium-rare. Rest 10 min.
For reduction: deglaze pan with port, reduce by half. Add stock, simmer 10 min until syrupy. Whisk in butter.
Slice beef and terrine, serve with sauce – impressive NZ beef with layered kumara terrine.