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Eye fillet sliders w red pepper relish


15 Sliders, cut in half
400g eye fillet cut in ½ lengthways
2tsp green peppercorns
2 tsp pink peppercorns
1tbsp Dijon mustard
1 red pepper sliced
½ red onion sliced
1 clove garlic, finely chopped
2 thyme sprigs
2 tbsp sherry vinegar
4 tbsp Chicken stock
4 tbsp Olive oil
Sea Salt


Serves 5
Ready in 30 minutes


1. For the relish – in a small heavy based pan, heat a splash of oil. When hot add the pepper, onion, garlic and thyme. Stir until softened. Add stock and oil and simmer for 5 minutes until reduced. Season, remove thyme sprigs and set aside until needed.
2. For the eye fillet – Crush the peppercorns in a mortar as pestle. Rub the fillet with mustard and roll in the crushed peppercorns. Heat a non stick fry pan and when hot add the eye fillet, searing on all sides. Lower the heat and leave to cook to desired liking. Remove from heat and set aside to rest for 10 minutes.
3. Serve the slider rolls stuffed with watercress, sliced eye fillet and top with relish.

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