Eye Fillet Steak with Peppery Blue Cheese Gravy & Seasonal Vegetables

Eye Fillet Steak with Peppery Blue Cheese Gravy & Seasonal Vegetables

Eye Fillet Steak with Peppery Blue Cheese Gravy & Seasonal Vegetables

Eye fillet steak with peppery blue cheese gravy is a rich, indulgent meal that showcases quality beef and a bold, flavour-packed sauce. Thick, well-marbled eye fillet steaks are cooked in a hot pan to your preferred doneness, then rested properly to keep them juicy and tender. Resting the steaks also allows valuable pan juices to be captured for the gravy.

The gravy is built directly in the pan using a simple deglazing method. Water is added to lift the cooked-on flavour, followed by beef stock, soy sauce, vinegar, butter, and blue cheese. A generous amount of cracked black pepper is added early, giving the gravy its signature bite and warmth.

Thickened lightly, the result is a creamy, pepper-forward gravy that pairs perfectly with the tender steak. Served with seasonal vegetables, this dish is ideal when you want restaurant-style flavour at home.

Ingredients

  • 4 Eye fillet steaks (25–35 mm thick)
  • Olive oil, for cooking
  • 100 ml water
  • ½ beef stock cube
  • 1 cap soy sauce
  • ½ cap white vinegar
  • Generous cracked black pepper (to taste)
  • 1 teaspoon butter
  • 20–40 g blue cheese
  • 1 teaspoon cornflour
  • Cold water (for slurry)
  • 8 low carb potatoes
  • Butternut pumpkin
  • 1 head of broccoli

Method

  1. Remove steak from fridge and allow to come to room temp.
  2. Chop low carb potatoes and pumpkin up, oil, season and microwave for 4 minutes.
  3. Move potatoes and pumpkin to air fryer at 200 for 18 minutes while you cook the steak, shake half way.
  4. Heat a pan over high heat. Season steaks with olive oil, salt and pepper (just before cooking), then cook in oiled pan to your liking.
  5. Remove from pan and rest well in a bowl, loosely covered with foil or a plate to collect the juices.
  6. Check the pan and remove any excess burnt or charred pieces to avoid a bitter taste.
  7. Pour 100 ml water into the hot pan to lift all the flavour. Reduce heat to medium.
  8. Add ½ beef stock cube, 1 cap soy sauce, ½ cap white vinegar, and a generous amount of cracked black pepper. Stir well.
  9. Add 1 teaspoon butter and 20–40 g blue cheese. Stir gently until melted.
  10. Pour the resting steak juices into the pan and mix well. The gravy may look strange at this stage, this is normal.
  11. Mix 1 teaspoon cornflour with enough cold water to cover it. Stir into the gravy, then increase heat and stir until thickened. Adjust with water if needed.
  12. Chop broccoli up and put into microwave steamer, heat for 2 minutes on max.
  13. Plate steaks with vegetables and spoon peppery blue cheese gravy over the top.
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Pro tip: Bring steaks to room temperature (20–30 min) before cooking for more even doneness. When cooking thinner steak, cook on high until the first sign of reddish moisture coming to surface, then flip and repeat. This gives a medium cook.

Shopping List

  • Eye fillet steaks (25-35mm thick, well marbled)
  • Olive oil
  • Beef stock cube
  • Soy sauce
  • White vinegar
  • Blue cheese
  • Cornflour
  • Low carb potatoes
  • Butternut pumpkin
  • Broccoli

Optional Extras

  • Works well with a salad.
  • To change the gravy to a Shiraz and Blue Cheese, simply replace the 100 ml of water with 50 ml of water and 50 ml of your favourite Shiraz.
  • Swap potato for cauli mash and save 12g carbs per serve

Nutrition

Energy600 cal / 2510 kJ
Carbs35g
Net Carbs20g
Fibre15g
Protein54g