Eye Fillet Asparagus rolls

INGREDIENTS

• 1 x The Meat Club Grass Fed Beef Tenderloin Steak (Eye Fillet)
• 1 x tablespoon of olive oil
• 1 x  tub Persian feta cheese
• 2 x tbsp horseradish cream
• ½ bunch fresh chives
• 20ml extra virgin olive oil (EVOO)
• Fresh ground black pepper
• Lemon juice

PREPARATION

1. Preheat oven to 150 degrees C.
2. Remove the Eye Fillet from refrigerator 15 minutes prior to cooking.
3. Place the Eye Fillet on an open rack in an oven for 30mins at 60 degrees.
4. Top the ends off the asparagus and make uniform spears with a flat bottom so they will stand on a plate. Quickly blanch asparagus in hot boiling water. Cool in ice water and set aside.
5. Mix together the feta, horseradish, lemon juice, chives and black pepper in a small bowl.
6. Remove the Eye Fillet from the oven, rest in a warm area for 10 minutes loosely covered with foil. Meat will continue to cook and finish resting at 55 degrees C internal temperature.
7. Season Eye Fillet with salt and EVOO. Heat a frying pan and “shock sear” the Eye Fillet for  2-3 minutes to develop a delicious crust. Add a cube of butter and brush with herbs for added flavour.
8. Place Eye Fillet in the fridge for 15-20 minutes and then slice on a 45 degrees gradient into thin shavings.
9. Smear feta onto a plate.
10. Arrange the Eye Fillet slices and place 2-3 stems of asparagus between the slices and roll. Trim base to stand up-right in feta.