In this recipe I first seal the outside of the meat, then finish it off in a low temperature oven so it is soft and pink in the middle. The meat will be so tender you won’t need a steak knife to carve it and it will just melt in your mouth.

The mustard sauce is the perfect accompaniment.

Unfortunately, Eye fillet also happens to be one of the most expensive cuts of beef around and because it goes for upwards of $45/kg you often find butchers and supermarkets cut thin medallions so as not to scare you off but this is a waste of such a beautiful piece of meat.

However, if you live in Sydney venture on down to Glenmore Meat in Glebe, a wholesale butchers who are also open the public. Here you can pick up a whole long fillet for around $60 and cut it up into thick steaks yourself.

$60 may sound like a lot, but you should be able to get 8-10 steaks out of a fillet so it’s a little easier to justify.

What you’ll need

1 beef eye fillet, cut into thick steaks

Mustard Sauce

1. Pre heat your oven to 120 degrees Celsius.
2. Heat a heavy based fry pan and pour in 1 tablespoon of olive oil.
3. Massage some olive oil into your steaks and liberally season with salt and pepper
4. Quickly sear the steaks until brown on all sides, then transfer to an oven proof dish.
5. Bake the beef fillets in the oven for 15 minutes, then turn them over and bake for a further 15. Depending on how thick you have cut your fillets (mine were about 2 inches) they should be medium to medium-well. If you prefer your steaks rarer, cook for 10 minutes either side.
   
   Turn the oven off but pull the door open slightly and let your steaks rest for 10 minutes before serving.
    
6. Meanwhile, to make the mustard sauce grab a large measuring jug and fill it with 250ml beef stock. In the same jug mix in the mustard, sugar and garlic.
7. In the same fry pan you seared the steaks, pour the sauce mixture in.
8. Bring to the boil scraping up any left over beef bits from the pan. Reduce heat and simmer for about 7 minutes.
9. In a small cup, mix the cornflour with the water. This will act as our thickening agent.
10. Mix in the flour paste in with the sauce and bring back to the boil. Season with salt and pepper.
11. Serve with mashed potatoes and a heavy Barossa shiraz.