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Kasey & Karena's Matariki beef

20 June 2022
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For those looking to celebrate Mataraki, two of our foodie favourites – super talented sisters Karena and Kasey Bird – have put together three delicious recipes inspired by the Matariki constellation and the meanings of the stars within the constellation. Read more about Matariki and kai here.

And to help motivate you to get cooking, we’re giving away three very special Matariki meat packs from Silver Fern Farms, each with vouchers for one free retail pack of premium, lean red meat from Silver Fern Farms (each valued at $70), so you can recreate Kasey and Karena’s recipes at home. Enter via our Facebook or Instagram pages.

Beef eye fillet with crayfish gratine, kūmara and pūhā

In this recipe we use ingredients associated with Tipuānuku, Tipuārangi and Waitā.

Serves 2

Ingredients

  • 1 x pack beef eye fillet
  • Crayfish gratine
  • 100gm cooked crayfish meat roughly chopped
  • ½ teaspoon minced garlic
  • ¼ small onion finely diced
  • 1 tablespoon butter
  • ¼ cup cream
  • 2 tablespoon grated parmesan
  • 2 teaspoon finely chopped chives
  • Splash of olive oil
  • Salt and pepper

For the kūmara puree:

  • 2 x small kūmara peeled and diced
  • ¼ cup cream
  • 1 tablespoon butter
  • Salt

For the garnish:

  • Small bunch of pūhā

Method:

For the crayfish: put a small pan on medium heat add the butter and oil. Add the onion and garlic and cook for 2 minutes or until translucent. Add the cream and reduce by half. Lastly add the crayfish and mix followed by the chives. Set aside.

For the beef: Remove from packaging, cover, and bring to room temperature. Rub oil over the eye fillet steaks and season.

Preheat the pan or BBQ to medium-high and pan-fry for 3-4 minutes on each side for medium-rare. Transfer to a plate, cover, and rest for 5 minutes

Put the beef on a baking tray and top with the crayfish and sprinkle the parmesan on top. Turn your oven on to grill and grill the steaks for 5 mins or until the cheese is golden.

For the kūmara: In a small pot cover with water and boil the kūmara until soft. Mash together with the butter and cream. Season to your liking.

*For an extra smooth mash put all of the ingredients in a food processor to combine.

To serve: place a portion of mash on the plate and top with a beef fillet. Garnish with the pūhā. This can be served with your choice of vegetable or salad.

Click on the below links for other Matariki recipes:

Venison medallions and watercress salad with rewena croutons and kawakawa dressing

Mānuka marinated lamb rump with kahawai potato puree

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