Beef Eye Fillet Whole & Delicious Gravy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180.
  • Season whole eye fillet well with salt & pepper.
  • Peel and wedge potatoes, boil in for 15 minutes.
  • Prepare gravy by frying onion, garlic, carrot, tomato, peppercorns, thyme and 90% of rosemary in regular oil or small amount of butter until lightly cooked through.
  • Add red wine,stock and tomato paste to vege mix (if not using paste) and bring to boil.
  • In a lined baking dish, lay seasoned beef and pour over the vege broth. Cover with foil and roast for 10 minutes, turn beef and roast for a further 7 mins (med rare) - you may want to halve and cook the thicker half for another 5-10 mins as it will be rarer.
  • After beef is half cooked, seal on a hot pan/ flat grill until outside has darkened and crisped - lay to rest.
  • Pour remaining broth from baking dish through (2) thin strainer into a saucepan and reduce - reducing with butter will give best result or use small amount cornflour mixed in 10ml water for quick option.
  • When the potatoes are ready, drain and mash with 30 grams butter and a dash of milk. Cook 1 clove crushed garlic & butter in saucepan before adding potatoes for that garlic kick. Stir through remaining rosemary leaves or present as garnish.
  • Slice beef thick (3") and lay on mash bed with the reduced gravy poured over the top. Add steamed or roasted veges for that extra touch.
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