Tropical Delights – Herb Crusted Beef with a red wine jus


Café Vila’s Head Chef Yano Gideon shares with us one of their signature dishes.


Eye filet steak | 2tblsp fresh rosemary leaves | 2tblsp fresh thyme leaves |2tblsp fresh basil leaves |2tblsp fresh leaves of flat parsley | ½ cup fresh bread crumbs| 1tblsp Dijon mustard | 2tblsp olive oil| Roasted vegetables (carrots, green beans, cabbage, eggplant, capsicum | One medium potato | Sour cream | 100gm butter I 1 bottle red wine I 2tblsp brown sugar I 1.5l beef stock I 1 onion I 1 teaspoon sugar I teaspoon butter I 1 teaspoon balsamic vinegar. ­

Serves one.


Trim excess fat and sinew from beef fillet and portion to preferred size. In a food processor combine all fresh herbs, breadcrumbs, olive oil and set aside. Mix butter with one tablespoon of the herb mixture and set aside.

Heat grill over high heat and cook the beef filet to your liking, transfer the beef onto the cutting board, brush with mustard and press the herb mixture onto the top and side of the fillet, pressing firmly to hold in place. Top the beef with the herb butter and return to the oven, bake at 220C for two minutes to melt the butter onto the herb crusted beef.

In a pot, pour 1 bottle of red wine and 2 tablespoon of brown sugar. Keep the heat on high until the sauce is reduced to 1/3, then add 1.5L of beef stock and continue heating on low heat until sauce is again reduced to 1/3 and set aside. In a pan, put 1 teaspoon of butter and ½ sliced onion and fry until light brown. Add 1 teaspoon of sugar and 1 teaspoon of balsamic vinegar and cook for another four or so minutes. Serve the eye fillet on caramelized onion red wine jus accompanied with roasted seasonal vegetables, baked potato topped with sour cream and garnish with fresh rosemary leaves.

Café Vila

Located on Pango Road, Café Vila is a casually elegant restaurant, renowned for the quality of its food. Open all day, as soon as you see the menu it is obvious that this restaurant is owned by a chef. From breakfast to dinner the dishes are creative and fresh. The fish arrives at the door just hours after being caught and the restaurant grows its own herbs, makes its own stock and imports its own wines.

Café Vila has three distinct dining areas, with a terrace to watch the world go by while enjoying a coffee and delicious home-made dessert, the veranda for lunch in the sun or dinner by candlelight, and the main undercover restaurant area for when it is too cool or too hot.

Popular dishes are the ‘Malaysian Chicken Curry’, ‘Café Vila Signature Veal Rolled in Peppercorns and Stuffed with Mustard and Garlic’, and the ‘Local Organic Vanuatu Filet Mignon’.

Café Vila caters for special events and dietary needs and on Fridays, the Mexican Nights draw a local crowd. Try a great cocktail on the vine-covered bar while you are there and get two for one on Tuesdays and Thursdays. Keep updated on events on or email [email protected] , ph 7728028.