Cooking with Stuart: Eye Fillet with Parsley & Mustard Crust

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers a similar flavor with added texture.

eye fillet

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin provides a leaner option, while chuck steak is more economical.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro offers a different flavor profile, while dried parsley is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is often less expensive.

Cover sliced carrots in milk and bring to a simmer.

Peel the carrots after cooking while they are still warm.

Heat oil and a knob of butter in a hot pan.

Caramelize the outside of the eye fillet in the pan.

Place the fillet in the oven at 140 degrees Celsius for about 10 minutes.

Prepare a parsley mustard seed bread crust by rolling it out between two pieces of greaseproof paper to a thickness of 1 centimeter.

Once the eye fillet is cooked, cut out pieces of the bread crust to fit the fillet.

Plate the dish by creating a shape with the carrot puree using the back of a spoon.

Add baby carrots and spoon some leftover sauce over the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens