4 x 120g beef eye fillet, butterflied
Extra Virgin Olive Oil
Cracked black pepper
4 burger buns
Melted butter to brush the buns with
4 free range eggs
1 cup (125g) crème fraiche
2 tbsp freshly grated (or prepared) horseradish
juice of 1 lemon
salt & pepper
2 large brown onions, finely sliced
Salt & pepper
50ml balsamic vinegar
Heat a medium sized saucepan over a medium heat and add the butter. Once the butter has melted and is sizzling slightly add the onions and a little salt and pepper. Turn down to a low heat and cook for about 20 minutes, stirring frequently until the onions have turned golden and caramelised. Add the balsamic vinegar and cook until it has reduced. Check the seasoning and set aside in a bowl.
Place all of the ingredients in a bowl and whisk until it is the consistency of firmly whipped cream. Be careful not to let it get too warm or it will not whip properly. Season and reserve in a bowl covered in the fridge.
To serve and assemble: Heat a cast iron grill pan or BBQ to high heat. Heat a large non stick frypan over a medium heat. Brush the insides of the buns with the butter. Gently toast the inside of the buns on the grill until they are golden and have slight char marks. Generously season the steaks with salt and cracked pepper and then lightly drizzle with oil.
Cook for about a minute each side for medium rare. Place the steak on a rack to rest for a minute while you assemble the parts of the burger. Place a little of the olive oil in the non stick pan and add the eggs and fry until they have reached the sunny side up stage. Place a generous amount of caramelised onion on the bottom of the bun.
Next place a good amount of the horseradish cream on the top of the bun. Place the steak on the caramelised onion and then top the fried egg and then a few rocket leaves. Place the lid on and then serve.