Seared Eye Fillet with Potato & Thyme Galette, Mushroom Marsala Cream Sauce & Broccolini


  • 4 x Harvey Premium Eye Fillet Steaks
  • 2 large potato peeled
  • 4 tbsp. fresh thyme, picked & chopped
  • 6tbsp melted butter
  • 1 head broccoli, cut into small florets
  • 200g swiss brown mushrooms cut in quarters
  • 1 shallot finely sliced
  • 2 cloves garlic finely chopped
  • 200ml Marsala sherry
  • 400ml fresh cream
  • Sea salt flakes & cracked black pepper


  1. For the sauce – sauté the shallot, garlic and 2tbsp thyme in 1 tbsp. of butter until soft, add mushrooms and cook for 1 minute, add sherry and on a medium heat simmer until the liquid has reduced by 3/4. Then add the cream and reduce on a gentle heat, until it reduces by half again to thicken. Season with a pinch of salt & black pepper.
  2. Preheat oven to 180c, very thinly slice potato into disks and on a lined baking tray layer into 4 individual circles about 7cm in diameter, brush with melted butter, sprinkle with thyme, salt and pepper, repeat with a second layer on top of the first. Bake at 180c for approximately 15 minutes until golden and tender.
  3. Season steaks generously with sea salt and black pepper, heat a fry pan or grill plate until very hot and sear each side until golden brown. Transfer to 180c oven for approx. 4 minutes for Medium Rare (52c internal using a meat thermometer). Remove from oven and allow to rest on a cooling rack for 6 minutes before serving.
  4. Cook broccoli florets just before serving in rapidly boiling water for 30 seconds, drain and season with olive oil & sea salt.
  5. To serve, place hot galettes in the centre of the plate, top with steak & a generous amount of sauce, garnish with broccoli florets.