Ingredients
Eye fillet
Grass-fed beef eye fillet (tenderloin), 220 g centre-cut1
Olive oil15 ml
Sea salt and cracked black pepperto taste
Fresh thyme2 sprigs
Garlic clove, bruised1
Butter20 g
Shiraz demi-glaze
Veal demi-glace80 ml
Shiraz60 ml
Shallot20 g
Butter15 g
Fresh thyme2 sprigs
Garnish
Micro watercress or thyme sprig5 g
Method
- 11. Heat volcanic stone to above 280 °C for minimum 30 min prior to service.
- 22. Prepare shiraz demi-glaze as per BCG-HVS-003; keep warm in a bain-marie.
- 33. Bring eye fillet to room temperature (20 min out of refrigerator); pat dry and season generously.
- 44. Sear in a very hot cast iron pan with olive oil for 60 sec per side; baste with butter, garlic and thyme for the final 30 sec to build crust.
- 55. Internal temperature at this stage should reach 42–44 °C (rare); the guest will finish on the volcanic stone.
- 66. Rest fillet on a rack for 2 min while stone is being transferred to table.
- 77. Place rested eye fillet on the hot stone; garnish with micro watercress; serve demi-glaze in a warm jug alongside.
Quality Check
- Eye fillet is a uniform centre-cut — no tapering ends in the portion.
- Sear crust is deep mahogany with no grey banding beneath it.
- Demi-glaze is glossy, rich and coats the spoon.
- Stone temperature verified above 280 °C before leaving kitchen.
- Resting step completed — juice does not run excessively on cut.
Hot Volcanic Stone Standards
Stone heated to 280°C+ before service
Stone served on wooden board with heat mat
Guest cooks to their liking at the table — chef is responsible for prep and safe raw temp
Equipment
Volcanic stone, stone oven, cast iron pan, wooden board, heavy oven mitts, basting spoon, rack, small jug, bain-marie
Allergens & Dietary
dairyGF