from Classic Ecco: A Collection of Philip Johnson’s Favourite Recipes from His Award-Winning Bistro Eccoby Philip Johnson (p161)
Dry aged eye fillet. Very impressed with the quality of this meat.
Meat was room temperature, then seared on high temperature both sides (using the fish weight as a press). I skipped the roasting in the oven at 250C for 8-10 minutes as I didn’t want to overcook the beef. The result even without the oven was medium rare, and perfectly cooked. Melt in your mouth tender.
Served with “Oven-rosted potatoes” (per previous post) with a slice of teleggio. I felt that the teleggio detracted from the potatoes.
Spoon of quince paste.
Jus: (made from kitchen scraps and beef stock)
Served also with a green salad with a dressing of EVOO and Balsamic.
Eastington@Paddington 
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