2 tbsp black peppercorns, coarsely ground
1 tsp sea salt
100ml white vinegar
2 small green chillies, thinly sliced
2 red onions, sliced
1kg eye fillet, tied
2 tbsp vegetable oil
600g green beans, blanched
TO SERVE: holy or Thai basil and lime
1 Preheat oven to 180°C.
2Place pepper, salt, vinegar, chillies and red onion in a bowl. Add beef and roll to coat. Refrigerate for 30 minutes.
3Remove beef from marinade. Pat dry with a paper towel and brush with oil.
4Heat a non-stick frying pan or flat grill pan over high heat and cook beef for 5 minutes each side or until charred all over.
5Place on a baking tray and roast for 20 minutes for medium rare. Remove from oven and allow to rest for 10 minutes.
6Heat oil in a large non-stick frying pan over medium heat. Add reserved marinade and cook for 4-5 minutes or until liquid is reduced and onions are tender. Add the beans and stir fry for 1-2 minutes.
7Thickly slice beef and serve with stir-fried beans, basil and fresh lime.
The powerful protein of beef needs a more substantial wine, preferably a red. However, the potential stand-off between the red’s tannins and the green chilli and black pepper requires a subtle, understated style. This classic ‘red stripe’ blend from the much-underrated Wynns stable makes the perfect partner, with the structure of the cabernet sauvignon equal to that of the beef, the shiraz providing fruit drive and the merlot juicy sweet berry flavours. Serve at 16-18°C.