Eye fillet of beef
This is an incredibly simple recipe for one of my favourite cuts of meat. The eye fillet (or I think it is called tenderloin in the northern hemisphere) is from the back of the animal, under the rib cage. It is a muscle that doesn’t get a lot of work, making it incredibly tender. Served alongside fresh new season potatoes doused in butter and fresh mint, this is an easy but impressive feast.
1kg eye fillet of beef, trimmed of any fat and sinew
1 bulb garlic, crushed
1 tbsp sea salt
2 tbsp freshly ground black pepper
¼ cup extra virgin olive oil
1. Make a paste with the garlic, salt, pepper and olive oil. Massage into the beef, roll tightly in clingfilm and set aside for an hour to marinate.
2. Preheat oven to 210˚C on Bake.
3. Heat a heavy-based oven-proof metal frying pan over a high heat. Sear the beef, turning every minute until it is well browned.
4. Transfer pan to oven and bake for 20 minutes (for medium-rare).
5. Remove from oven, cover and rest somewhere warm for 15 minutes.
6. Slice into 2-3 cm thick pieces and serve alongside new season potatoes and a crisp green salad.