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Barbecued Eye Fillet with Carrots, Eggplant & Israeli Couscous Salad

  • Preparation Time: 30 mins
  • Serves: 16+
  • Cooking Time: 25 mins
  • Ready Time: 55 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

2kg beef eye fillet, at room temperature
A dash of olive oil

4 cups Israeli couscous
6 Tbsp olive oil
500gm baby carrots, halved lengthways
500gm baby purple carrots, halved lengthways
2 Tbsp preserved lemon
2 eggplants, cut into 1.5cm slices
A squeeze of lemon juice
8 handfuls of baby spinach
2 handfuls of mint leaves, shredded

2 cups parsley, chopped
2 cups fresh coriander, chopped
4 spring onions, trimmed and chopped
2 garlic cloves, chopped finely
Grated zest of 2 lemons
1 tsp ground cumin
Large pinch of chilli flakes
1 cup Olive oil
4 Tbsp red wine vinegar

Remove beef eye fillet from the fridge and bring to room temperature (bloom)

Place the herbs, spring onion, garlic, lemon zest, cumin and chilli in the bowl of a food processor.
Process to roughly chop the herbs.
While the processor is on, drizzle in the olive oil followed by the vinegar.
Season with salt and place dressing in a small screw top jar.
Keep in the fridge.

Heat a barbecue plate until medium-hot.

Rub the beef with olive oil and place on the barbecue plate.
Barbecue for 20 minutes, turning beef 4 times to brown all sides.
Lower the heat and barbecue for a further 5 minutes for medium rare beef.
Transfer to a large plate, season with salt and freshly ground black pepper.
Cover loosely with foil or baking paper and a clean tea towel and leave to rest for at least 20 minutes.

Bring a large saucepan of lightly salted water to the boil. Add the Israeli couscous and cook for 7-8 minutes until tender.
Drain under cold running water.
Drain well, then place in a large bowl and drizzle with 1 tablespoon olive oil to prevent sticking and set aside.
Brush eggplant slices with some of the remaining olive oil and place on the grill and cook until very tender.
Cut into big chunks and add to the Israeli couscous.
Place the carrots in a bowl with the remaining olive oil and season. Place the carrots on the grill, turning often, until tender or cooked to your liking. Remove and place in with the Israeli couscous.
Add the preserved lemon, greens and mint. Toss gently to combine, adding a little extra olive oil if needed and a good few squeezes of lemon juice. Place on a large shallow serving plate.

Slice the eye fillet across the grain and arrange on top of the salad.
Drizzle with some of the green herb dressing and serve the remainder in a separate small bowl.

This recipe can be halved for smaller eye fillets (1.5kg)

Recipe supplied by Kathy Paterson for Beef and Lamb New Zealand,

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