Beef Eye Fillet Steaks with Prinz oyster mushrooms, Cato's potatoes and marmite butter

By Mat McLean
Beef Eye Fillet Steaks with Prinz oyster mushrooms, Cato's potatoes and marmite butter
Preparation Time
Cooking Time
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1 packet Silver Fern Farms Beef Eye Fillet Steaks, at room temperature

Marmite butter

  • 100g butter, softened
  • 1 teaspoon marmite

Mushroom sauce

  • 50ml red wine vinegar
  • 50g caster sugar
  • 1 star anise
  • 1 clove
  • 200-250g Prinz oyster mushrooms, sliced or other mushrooms


  • 6 small waxy Cato’s potatoes or other waxy potatoes
  • 2 tablespoons olive oil
  • 25g butter
  • ¼ teaspoon cumin seeds, toasted
  • 1 tablespoon finely chopped parsley and mint leaves

To serve

  • 4 good handfuls fresh watercress


Heat a fry-pan over a medium-high heat and cook the eye fillet for 3-4 minutes on each side. Transfer to a plate, cover, and rest for 5 minutes.

Place the butter and marmite in a bowl and whip until combined. Season. Using baking paper to help you, roll into a cigar shape, wrap up and place in the fridge to firm up.

Place the vinegar and sugar in a small saucepan and slowly bring up to the boil, allowing the sugar to dissolve. Add the star anise and clove. Remove from the heat and add the mushrooms. Set aside.

Boil the potatoes until tender, 15-20 minutes. Heat the oil and butter in a frying pan over medium heat. Slice the potatoes (peel potatoes if you prefer) and add to the pan. Cook, turning occasionally until golden. Season with salt, black pepper, cumin seeds and herbs.

To serve - Arrange the potatoes and mushrooms on a warmed serving platter. Slice the beef across the grain and place slices on top with a slice of marmite butter. Finish with the watercress.

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