Rare Roasted Eye Fillet with Crunchy Raw Salad, Fresh Chilli & Lime Dressing


  • 4 Harvey Premium Eye Fillet Steaks
  • 1 red capsicum
  • 1 large carrot
  • 50g bean shoots
  • 200g Chinese cabbage
  • 3 spring onions finely sliced
  • 4 radishes finely shaved
  • 1\2 cucumber shaved into ribbons
  • 1 bunch coriander leaves torn
  • 1 bunch mint leaves torn

For the DressingĀ 

  • 4 tbsp fish sauce
  • 4 tbsp rice wine vinegar
  • 2 tbsp white sugar
  • Ā½ cup water
  • 3 cloves garlic
  • 1 long red chilli, finely chopped
  • 4 tbsp lime juice


  1. Pre-heat oven to 160c & a frying pan to very hot, season eye fillet steaks with salt and pepper and sear with a little oil in the pan, for 2 minutes on each side until golden. Transfer to oven and cook for 3 minutes each side. For rare check for 50c internal using a digital meat thermometer. Remove from oven allow to rest for 5 minutes on a cooling rack and chill in the fridge.
  2. For the dressing over a gentle heat dissolve the sugar in the fish sauce and vinegar, cool and mix with remaining ingredients.
  3. Thinly slice the capsicums and carrot, shred the cabbage very finely. Mix with the other salad, vegetables and torn herbs.
  4. To serve thinly slice beef and mix with vegetables and generous amount of salad dressing.