Eye Fillet with Autumn Mash

Recipe by: Philadelphia

Serves: 4
Time: 35 mins

Ingredients

• 6 golden shallots
• 2 teaspoons olive oil
• 600g potatoes, peeled and chopped
• 4 eye fillet steaks
• peppercorn medley
• 1/3 cup reduced fat milk, heated
• 60g block PHILADELPHIA Light Cream Cheese
• 2 teaspoons fresh thyme leaves
• salt and pepper, to taste

Method

1. TOSS shallots in oil, place onto a baking tray and cook for 15 minutes at 200ºC until tender. Peel and chop. Place potatoes into a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes or until tender. Drain well.
2. BRUSH steaks with a little extra oil, and sprinkle each side with the peppercorn medley.  Cook on a preheated grill plate or frying pan for 3-4 minutes each side, or until cooked to your liking.
3. MASH potatoes, stir through milk, PHILLY, chopped shallots, thyme and seasonings. Serve with steak and seasonal vegetables.
4.