Whole Roasted Eye Fillet with Mustard, Parsley and Garlic Butter
Prep:  10 min
Cook:  30 min
Serves:  dinner party (8-10)
Average: 3.7 (231 votes)
Difficulty:
Cuisine:
Saved:
Australian
296
Recipe by: Western Star
Enhance the flavours of eye fillet steak with this delicious mustard, parsley and garlic butter.
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Whole Roasted Eye Fillet with Mustard, Parsley and Garlic Butter
Ingredients:
Method:
  1. Preheat oven to 180°C
  2. Place mustard, parsley, garlic and butter into a medium size bowl and mix well until combined. Shape into a sausage shape and wrap in baking paper twisting the ends of the paper to seal. Refrigerate for 30 minutes
  3. Season the eye fillet generously with salt and pepper and drizzle with olive oil. Heat a large heavy based pan on high heat. When hot add the fillet and sear until brown on all sides
  4. Place beef onto a large heavy based baking tray and place into the oven for 15 minutes for medium rare (or longer depending on your cooking preference). Remove from the oven, add a few knobs of flavoured butter over the fillet and allow to melt while resting for 8 minutes before slicing into thick slices. Serve hot alongside extra butter
Tips & Hints:
  • Any remaining butter can be stored up to a week in the fridge.
  • Serve with warm seasonal vegetables.
Western Star Salted Butter
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Eye fillet with mustard and garlic butter
5
Kerry
2 years 11 months ago
Delicious and so simple. The key, I find, is resting meet to room temp before cooking and resting well after cooking (covered loosely with alfoil). I made the butter the day before.