Eye fillet steaks with red wine sauce

Eye fillet steaks with red wine sauce




  • 1 teaspoon olive oil
  • 4 x 180g beef eye fillet steaks
  • 1 cup (250mL) red wine
  • 2 cups (500mL) beef stock (gluten-free)
  • 20g butter
  • Freshly ground black pepper



Heat a non-stick frying pan to high heat. Brush steaks with oil and cook as desired (3-4 minutes each side for medium).

Remove to plate, cover with foil.

Heat pan over high heat and pour in wine, simmer until reduced by half (about 5 minutes), pour in stock, return to boil and simmer for 10 minutes.

Add butter and pepper to taste.

Serve steaks in a lake of sauce with some mash and a green side dish.


  • Eye fillet steak is a real treat – expensive but oh so tender.
  • A very quick and impressive entertaining dish (make the sauce in advance).
  • This makes quite a lot of sauce, I usually have enough left over to freeze some and use some more to flavour a soup or casserole.
  • If you prefer a thicker sauce, simmer longer and maybe thicken with 1 tablespoon cornflour dissolved in cold water.
  • Try other flavours in the sauce: tomato paste, mushrooms, bacon, onion, garlic or tomatoes.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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