WHOLE EYE FILLET WITH PUMPKIN MISO MASH AND HERB BUTTER
Ordering your meat online has proliferated substantially over the past couple of years, and people have become invested in their health and more particular about the food they consume.
This meat-by-mail concept, being especially relevant in today’s current climate, enables consumers to be more selective about the meat they purchase, the quality and where it comes from, as well as sourcing those harder-to-find cuts without having to leave your home.
As we continue to move toward an online world and order more confidently over the internet, the online foodservice business has grown rapidly with no signs of slowing down and creates a convenience like never seen before. People no longer have to go to the shops, and sometimes more than one, to find what they are looking for - it is all available at the click of a button.
Greenlea Butcher Shop is a New Zealand family owned and operated business, delivering export quality meat directly to your door, hassle free. The ordering process is easy, on their user-friendly website simply select a meat box or build your own, choose a delivery date, then relax! Orders require a minimum spend of $80.00, with free delivery nationwide within 48 hours. As all their meat is vacuum packed, it ensures freshness, and you won’t notice any difference if you freeze your meat until you are ready to cook it.
Having started out as a small butcher shop in Gisborne in the 1960’s, Greenlea soon grew into one of New Zealand’s top export meat companies. Rather than sending all product overseas, Greenlea Butcher Shop was born, and New Zealanders could now access the very best, export quality meat at home.
In addition to Greenlea beef, they also stock free-range NZ lamb, farm-raised NZ venison, and Restore Bone Broth. All their beef, lamb and venison are grass-fed, pasture raised, hormone free, and antibiotic free. Restore Bone Broth is gluten-free, free-range, grass-fed, hormone free, and antibiotic free. If you are wanting to stock your refrigerator or freezer with the best meat, then Greenlea Butcher Shop ticks all those boxes.
Encouraging the love of home-cooking, Greenlea Butcher Shop also have an abundance of recipes on their website specific to all their cuts of meat and developed with the home-cook in mind.
Something to enjoy this autumn is their Whole Eye Fillet with Pumpkin Miso Mash and Herb Butter recipe - it serves 9 people and requires little skill level.
Whole Eye Fillet with Pumpkin Miso Mash and Herb Butter
Created by Roz McIntosh for Greenlea Butcher Shop.
INGREDIENTS
- 1 Greenlea Butcher whole Eye fillet
- 1 kg pumpkin (sliced into quarters, deseeded)
- 100 g butter
- 1/2 cup cream
- 2 tbsp miso paste
- 100 g butter
- 1 tbsp miso
- 1 tbsp parsley (finely chopped)
- 1 tbsp chives (finely chopped)
- 2 spring onions (finely sliced)
METHOD
Preheat the oven to 180ºC. Remove the eye fillet from the refrigerator and allow it to come to room temperature. To prepare the pumpkin mash: On a baking tray, place the pumpkin and drizzle with a little olive oil. Roast until soft. Scoop out the soft flesh from the skin using a spoon and place into a large saucepan. Add the butter and cream. Heat gently, then mash together. Finally, finish with a couple of tablespoons of miso paste and mix well. To make the herb butter: With the butter at room temperature, mix the fresh herbs and the miso together. Shape into a roll using plastic wrap and refrigerate until firm.
To cook the beef:
Trim off any remaining sinew. Heat a grill barbecue on high. Season the eye fillet generously with salt and pepper, then sear well on all sides.
Once the meat is seared, transfer the meat to a shallow roasting tray and cook the meat 15 minutes for rare (55ºc inside), 20 minutes (60ºC inside) for medium rare, 25 minutes (70ºC inside) for medium, 30 minutes (70ºC or above) for well done. Once cooked to your preference remove the meat from the oven, cover with tin foil and a tea towel, and allow to rest for at least 20 minutes.
Bear in mind that the eye fillet varies in thickness, so it is likely that you will have a variation in preference of cooking from rare to more well done where it is not so thick.
Serve the Eye fillet sliced on top of the miso mash with the herb butter on the side.
Facebook: @GreenleaButcherShop
Instagram: @greenleabutchershop
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.