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Grilled Angus Eye Fillet with Porcini Purée and Prosciutto-Wrapped Asparagus

This exquisite dish harmoniously combines the rich flavors of Angus beef and earthy porcini mushrooms, featuring a creamy purée that elevates the tenderness of the eye fillet. The prosciutto-wrapped asparagus adds a delightful crunch and savory touch, making this recipe a perfect centerpiece for a special occasion or a luxurious weeknight dinner. The dish is not only a celebration of Italian culinary traditions but also showcases the versatility of grilling, enhancing the natural flavors of each ingredient. It is a feast for the senses, offering a beautiful presentation and an unforgettable flavor profile that will impress your guests and create lasting memories.

Main | Argentinian | Egg-Free | Flexitarian | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Beef Tenderloin | Baking Sheet | Food Processor | Frying Pan | Grill | Wire Rack | Asparagus | Beef | Porcini | Prosciutto | Grilling | Marinating | Mixing | Sautéing | Soaking | Elegant Dinner | Festive
Time to complete

Prep

25min

Cook

20min

Wait

15min

Total

1h

Ingredients (Makes 2 portions)

Potatoes

  • 2 thin slices of white potato
  • ½ medium-sized white potato, boiled
  • 2 thin slices of sweet potato

Beef

  • 200/250 grams Angus eye fillet

Vegetables

  • 3 asparagus spears

Prosciutto

  • 2 slices prosciutto di Parma

Mushrooms

  • 400 grams dried porcini mushrooms

Seasoning

  • salt and pepper to taste

Greens

  • 50 grams rocket leaves

Cheese

  • 2 thin slices smoked mozzarella

Oils

  • extra virgin olive oil (EVOO)
  • olive oil for frying
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 15
  • Protein: 20
  • Carbohydrates: 12
  • Fiber: 3
Directions

Preparation of Ingredients

  • 1. Bring a kettle of water to a boil.

Marinate Beef

  • 2. In a large bowl, marinate the Angus eye fillet with extra virgin olive oil, salt, and pepper. Allow it to rest at room temperature for approximately 20 minutes.

Rehydrate Mushrooms

  • 3. Place dried porcini mushrooms in a bowl and cover with boiling water. Let them soak for 15 minutes.

Make Porcini Purée

  • 4. In a food processor, combine the rehydrated porcini mushrooms, one-third of the soaking water, and half of the boiled white potato. Season with salt and pepper and blend until creamy.

Prepare Asparagus

  • 5. Trim the ends off the asparagus spears.

Grill Vegetables

  • 6. Preheat the Weber BBQ and lightly oil the grill. Place the thinly sliced potatoes and asparagus on the grill. Cook until tender and lightly browned, flipping regularly.

Sauté Rocket Leaves

  • 7. In a small frying pan, heat olive oil and sauté the rocket leaves until dark green. Remove and drain on paper towels to absorb excess oil.

Grill Eye Fillet

  • 8. Place the marinated eye fillet on the BBQ and grill for 4 minutes on each side for medium-rare.

Rest Beef

  • 9. Remove the eye fillet from the grill and allow it to rest.

Prepare Potato and Cheese Stack

  • 10. Layer a slice of potato and mozzarella, pressing them together gently. Grill the stack until the cheese begins to melt, then flip to melt the other side.

Wrap and Grill Asparagus

  • 11. Wrap the asparagus with prosciutto and lightly spray with oil. Grill until crisp on both sides.

Serve

  • 12. Plate the eye fillet alongside the porcini purée and garnish with the grilled asparagus and sautéed rocket leaves. Enjoy!
Cookix's Secrets

Beef Cooking

  • For optimal results, use a meat thermometer to ensure the eye fillet reaches the desired doneness.

Flavor Enhancements

  • Add fresh herbs like thyme or rosemary to the marinade for additional flavor.

Healthier Alternatives

  • Substitute the eye fillet with a leaner cut, such as sirloin, for a lighter option.

Vegetable Preparation

  • Use a mandoline for evenly sliced potatoes, ensuring consistent cooking.