Beef Eye Fillet Steaks with Hasselback Potatoes


  1. Preheat oven to 200°C (or 180°C fan-forced). Drain artichokes, reserving oil.
  2. Place 1 potato on a chopping board. Cut a sliver off the base so that the potato sits flat. Using a sharp knife, cut thin, evenly spaced slices at 5mm intervals about two-thirds of the way through the potato. It should still hold together, so be careful not to cut all the way through.
  3. Place hasselback potato on baking tray, season with salt and repeat with the other potatoes and bake in the oven for 45 minutes to an hour.
  4. Meanwhile, cut 4 x 120g steaks off the eye fillet (reserve remaining meat for Wednesday’s recipe). Rub the steaks with 2 teaspoons of the artichoke oil and season with salt and black pepper.
  5. Heat a chargrill or frying pan over high heat. Add steaks and cook for 1-2 minutes on each side or until cooked to your liking. Remove from pan and place on plate. Cover lightly and let the meat rest for 5 minutes.
  6. Slice the artichoke hearts and toss with vinegar. Cut the broccoli into florets and steam over boiling water for approximately 3-4 minutes, until just tender crisp.
  7. Serve the steaks topped with the artichokes and accompany with 1 or 2 hasselback potatoes and broccoli.

TIP: Garnish with fresh thyme sprigs and serve with wholegrain or dijon mustard.