Beef Eye Fillet Steaks in Spinach & Mushroom Sauce

By Wild Fennel Co.
Beef Eye Fillet Steaks in Spinach & Mushroom Sauce
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Eye Fillet Steaks
  • 2-3 tbsp Worcestershire sauce
  • 1 Wild Fennel Co. seasoning
  • Olive oil


  • 1/2 C sliced mushrooms
  • 1/2 C fresh spinach
  • 2 tbsp butter
  • 1 C of full fat cream
  • 2 tsp crushed garlic
  • 1/2 C white wine

To serve:

  • Crusty sourdough bread
  • Butter


Remove the Silver Fern Farms Beef Eye Fillet Steaks from the packaging and allow to bloom.

Combine all the sauce ingredients, excluding spinach, in a medium saucepan. Bring to a soft rolling boil, over a medium heat, ensuring that the liquid does not spill over the sides. Continue to cook for about 10 mins until mushrooms have softened and creamy sauce has slightly reduced.

Oil and salt and pepper the steaks.

Place a cast iron skillet on a medium to high heat. Once heated, cook the steaks on the pan for 3-4 mins each side to medium-rare. Remove from the heat and cover steaks with tinfoil to rest.

Return the pan to the heat and add in your Worcestershire sauce to deglaze the pan then quickly add the cream sauce after this.

Stir in the spinach and the Wild Fennel Co. seasoning. Allow to cook for a further 5 mins on the heat, stirring occasionally to ensure it does not stick to the pan.

Slice the steaks and pour over sauce, serve with a warm crusty sourdouh bread with butter.

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