Tie the meat with butcher’s string at 3-5cm increments, folding the tail of the fillet underneath to form an even width (as per image below).

MARINADE
For the marinade, crush or pound 1 Tbsp olive oil, garlic, rosemary, thyme, pepper and balsamic vinegar to form a paste.
Pat the meat dry with paper towels and rub the marinade thoroughly over.
Cover and marinate at least half an hour (overnight in the fridge if you have time)
If marinating in the fridge, remove the meat from the fridge at least an hour before cooking.
When ready to cook, remove the meat from the marinade and pat dry.

COOKING THE EYE FILLET
Preheat oven (or covered barbecue) to 230°C.
Heat 1 Tbsp oil in a heavy-based frying pan and when very hot sear the fillet 1-2 minutes each side (not the ends) until browned all over.
Transfer the meat to a shallow roasting pan, add remaining oil and toss the shallots around the meat, coating lightly in the oil.
Roast 20 minutes for rare, or 25 for medium rare.
Ten minutes into cooking, add the mushrooms to the roasting pan.

Remove the meat the oven, trim off the butcher’s string, cover and keep warm for 15 minutes before carving.

PREPARE THE SAUCE
While the meat is resting, place the roasting pan with the shallots and mushrooms on the stove, heat and add the wine, stirring any bits off the bottom.
Simmer until reduced by half then add the beef stock and simmer again until reduced by half.
Add any meat juices to the sauce and

TO SERVE
Serve the beef in thick slices with the warmed sauce, yorkshire pudding, salads and seasonal vegetables.

Recipe by Alyson Gofton for recipes.co.nz