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Eye Fillet with Red Onion Jam


  • 4 Eye Fillet Steaks
  • 1/2 cup olive oil
  • 1 lemon, juiced
  • 1 tbs finely chopped flat-leaf parsley
  • 1 tbs roughly chopped lemon thyme

Red onion jam

  • 2 tbs olive oil
  • 3 star anise
  • 1 cinnamon quill
  • 1 clove garlic, crushed
  • 4 red onions, halved, thinly sliced
  • 2 tbs roughly chopped lemon thyme
  • 2 tbs brown sugar
  • 125ml (1/2 cup) red wine
  • 1 lemon, zested & juiced



  • Heat oil in a large, pan over medium–high heat.
  • Add star anise, cinnamon, garlic and onions, and cook, stirring occasionally, until onions are soft. Stir in thyme, sugar, wine and lemon zest and juice.
  • Bring to the boil, reduce heat to medium, then simmer until mixture becomes syrupy. Transfer to a bowl, and allow to cool.
  • Place Eye Fillet in a fry pan and cook to your preference.
  • Serve immediately.


  • Warm it up! To ensure your meat cooks evenly from edge to Centre, bring your steak to room temperature before you add it to the grill



Preparation Time:

15 minutes

Cooking Time:

15 minutes + resting time

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