Beef Tenderloin Eye Fillet Steaks with Crispy Onion Rings
- Prep 5mins
- Cook 10mins
- Ready 15mins
- Serves 2
2 x 200 gm Gourmet Direct Beef Tenderloin Steaks
2 tsp Butter
2 x Middle Bacon tails (the streaky bits)
Toothpicks to secure bacon to steaks
1 Tsp Olive Oil
2 medium sized White Onions
1 Tbsp Flour
Oil for frying – quite a lot – so if you are little, ask for help from an adult for this one.
Remove the steaks from their packaging and pat dry. Take the bacon tails and wrap them around the circumference of each steak and secure with a toothpick. You want to make sure they are uniform in size and the bacon tie will help them cook nice and thick. Leave your delicious steaks to reach room temp while you prepare the onions.
Preheat your oven to 180°C
Cut the Onions into thin rounds and coat lightly in Flour. Set aside while you get the steaks on the go.
Heat the butter in a deep skillet and when it turns nutty brown drop the steaks in and brown on either side. Don’t have the pan too hot – about medium heat is sufficient. As soon as they are brown, pop them into the oven for 2 minutes then turn them for 2 minutes and remove to rest for 5 minutes before serving. Add an extra minute either side for medium steaks. The oven time is really important. It’s what chefs do and it makes all the difference when you are dealing with good steak.
Heat the Oil in a deep fry pan until quite hot. Drop the Onion rings into the Oil in small batches and cook until golden brown and crispy. Rest on a handy towel to gather any excess Oil. Serve as soon as you can with your steaks to ensure the onion rings remain crispy.
Salad is a good accompaniment to this dish and a dollop of the Mandy’s Horseraddish Sauce. If your Dad is not a fan of salad, (some Dad’s aren’t) you could make a Kumara Mash or stirfry some Broccoli and beans for him to go with it instead