Preheat your oven to 180°C

Tuck the tail of your whole eye fillet under and tie with butcher’s string to make an evenly thick piece of meat for cooking.

MAKE THE RUB
Place all the spice ingredients into a small blender, and blend until combined.
Spread the rub evenly on the eye fillet, wrap tightly in plastic wrap and refrigerate for a few hours, or overnight if you can.

Place your whole eye fillet on a roasting tray and cook for 30-35 minutes (medium rare).
Remove and rest for 15 mins before slicing. Leave in 5-10 minutes longer if you desire it cooked medium.

While the beef rests, tear up the oyster mushrooms into bite size pieces.
To a large fry pan on a medium heat add 3 tablespoons of oil and cook the mushrooms for 5-6 minutes, then set aside and keep warm

TO SERVE
Once the eye fillet has rested, slice it up and serve a top the sauteed oyster mushrooms, with some of those oven roasted baby potatoes, brussel sprouts and piping hot green beans.

Chef’s Tip: Invest in a meat thermometer for perfect results. (Rare 60°C, Medium rare 60–65°C, Medium 65–70°C, Medium well done 70°C) NB: Meat continues to cook as it ‘rests’.

Recipe from recipes.co.nz and kiwimushrooms