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Sunday Best Eye Fillet

  • Preparation Time: 20 + 30 mins
  • Serves: 12-14
  • Cooking Time: 35-50 mins
  • Ready Time: 110-130 mins
  • Cooking Method: Roasting
  • Difficulty: easy

1 whole beef eye fillet

1/4 cup brown sugar
4 Tbsp salt
10 garlic cloves, (whole bulb) smashed and chopped
2 Tbsp dried red pepper flakes
2 Tbsp ground black pepper, freshly ground
1/4 cup ground dry porcini
1/4 cup olive oil

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.

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

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.

Recipe from and kiwimushrooms

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’.

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