Whole Roasted Eye Fillet with Mustard, Parsley and Garlic Butter
Prep:  10 min
Cook:  30 min
Serves:  dinner party (8-10)
Average: 5 (2 votes)
Difficulty:
Cuisine:
Saved:
Australian
298
Recipe by: Western Star
Enhance the flavours of eye fillet steak with this delicious mustard, parsley and garlic butter.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
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
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Super !
5
Nardy
3 weeks 13 hours ago
So good! Forgot to add the mustard but still great! Highly recommend meat thermometer, we needed to cook an extra 10min. All ages loved this. Easy & awesome technique
Eye fillet with mustard and garlic butter
5
Kerry
3 years 1 week 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.