Eye Fillet with Autumn Mash

Eye Fillet with Autumn Mash
10 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 6 golden shallots
  • 2 teaspoons olive oil
  • 600g potatoes, peeled and chopped
  • 4 eye fillet steaks
  • peppercorn medley
  • 1/3 cup reduced fat milk, heated
  • 60g block PHILADELPHIA Light Cream Cheese
  • 2 teaspoons fresh thyme leaves
  • salt and pepper, to taste

How to make it

  1. TOSS shallots in oil, place onto a baking tray and cook for 15 minutes at 200ºC until tender. Peel and chop. Place potatoes into a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes or until tender. Drain well.
  2. BRUSH steaks with a little extra oil, and sprinkle each side with the peppercorn medley.  Cook on a preheated grill plate or frying pan for 3-4 minutes each side, or until cooked to your liking.
  3. MASH potatoes, stir through milk, PHILLY, chopped shallots, thyme and seasonings. Serve with steak and seasonal vegetables.