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Check Out this week's Chef Special

Beef Eye Fillet - with Chimichurri, Potato Dauphinoise & Black Pepper Pate

All right, let's dive into a seriously tasty dish that's gonna make your taste buds do a happy dance – the Beef Eye Fillet with Chimichurri, Potato Dauphinoise, and Black Pepper Pate.

So, first things first, that beef eye fillet! It's tender and cooked to perfection. We're talking about a piece of meat that's so juicy, that it practically melts in your mouth. You've got that beautiful sear on the outside, giving it a bit of a smoky flavour, while the inside is all pink and tender, just the way you like it.

Now, about the Chimichurri sauce. It's like a flavour bomb in a bowl. Super green and fresh, thanks to the parsley, cilantro, and oregano, it's got a little kick from garlic and red pepper flakes. Then, a drizzle of vinegar and olive oil ties it all together. Pour this green goodness over your beef, and you're in for a taste explosion that pairs perfectly with that meaty goodness.

But wait, there's more! We've got Potato Dauphinoise in the mix. Think thinly sliced potatoes, swimming in a creamy bath of garlic, cream, and cheese. It's baked to a glorious golden brown, creating a dish that's all creamy, cheesy, and totally comforting. This is the kind of side dish that makes you want to hug your plate.

And to top it all off, there's that Black Pepper Pate. It's like the fancy icing on the cake. Creamy, rich, and with that unmistakable black pepper kick – it takes the whole dish up a notch. It's the perfect finishing touch.

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