Eye fillet with persian fetta and caramelised onion vol au vent

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Ingredients

(serves 4)

  • 2x 220g eye fillet
  • 1 sheet of short crust pastry
  • 4 brown onions, finely sliced
  • 1/2 cup brown sugar
  • 2 tblsp Persian fetta
  • 1 medium carrot, peeled
  • 100ml red wine jus (any simple recipe)

Method

Vol au vent

Cut two large circles out of a sheet of short crust pastry using a small plate as a template. Brush the top of one of the circles with simple egg wash (1 whisked egg), then place the other circle on top. Score a slightly smaller circle (1 cm smaller in diameter) into the top of the pastry circle, brush with egg wash and cook for 10 minutes at 180°C or until golden brown.

Meanwhile, finely slice the onions and sauté in butter. Add brown sugar and cook until the mixture has a jam like consistency. To make the carrot curls, peel the carrot and then using the peeler, gently shave the carrot into fine strips. Deep fry the strips until crisp.

With a small knife, follow the premade marks on the pastry and remove the middle section of the top circle. This will create a bowl-like shape from the pastry). Place the onion jam in the middle and fill until level with the rim of the pastry. Place Persian fetta on top and bake for 5 minutes at 180°C.

Serve the vol au vont (topped with fresh watercress) next to the eye fillet on a plate and drizzle with a simple red wine jus. Perfect with a glass of full bodied red wine!