Seared Eye Fillet Carpaccio and Goats Cheese Dressing By Ben Milbourne

Prep time 10 minutes

Cook time 10-15 minutes

Serves 4


150g Eye fillet

1 Tbsp Pukara Estate Extra Virgin Olive Oil

⅓ cup Tomato, diced

⅓ cup Shallots, diced

⅓ cup Celery, diced

⅓ cup Cucumber, diced

1 tbsp Capers

¼ cup Cornichons

1 cup Heirloom cherry tomatoes

1 tbsp Goats cheese

Pinch of Pukara Estate Salt

1 lemon


To make the salad, add tomato, shallots, celery, cucumber, capers, cornichons and stir. Then add cherry tomatoes and basil leaves, toss to combine.

To cook eye fillet, heat oil in a pan over medium to high heat. Place eye fillet in the pan and brown on all sides. Turn heat right down and cook for a further minute on each side. Remove steak from pan and rest.

Meanwhile, to make the salad dressing, add goats cheese, salt and lemon juice to a bowl and stir.

To serve, dress salad with lemon juice, olive oil and a pinch of salt. Smear goats cheese dressing over plate. Slice steak and place on top of the goats dressing. To finish, place salad around the plate.