Beef Eye Fillet Steaks with Caprese Salad

By Luca Villari
Beef Eye Fillet Steaks with Caprese Salad
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Eye Fillet Steaks
  • 1 Tbsp canola oil
  • 2 x 5mm-thick slices ciabatta
  • 1 Tbsp extra virgin olive oil, plus extra to garnish
  • 2 Tbsp vincotto (available from specialty food stores or substitute with balsamic reduction)
  • 10 cherry tomatoes, halved
  • 2 x 125g buffalo mozzarella balls, halved
  • 6 basil leaves


Preheat oven to 180°C. Place eye fillet steaks on a chopping board, drizzle with canola oil and season with salt and cracked black pepper.

Heat a large heavy-based frying pan on medium heat until hot then cook the meat for 3-4 minutes on each side for medium rare. Rest the meat for 5 minutes.

While the meat is cooking, place ciabatta slices on an oven tray and brush with extra virgin olive oil on both sides, transfer to oven and bake for 5 minutes or until golden.

To serve, place rested meat on a clean chopping board and slice thinly. Drizzle vincotto onto serving plates, place a slice of toasted ciabatta on each plate and arrange a few slices of beef on top. Scatter some tomatoes around plates and add mozzarella halves. Scatter with basil, season and drizzle with extra virgin olive oil.

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