Name: Whole Roasted Eye Fillet with Mustard, Parsley and Garlic Butter
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 whole eye fillet (approx. 800g); 3 tbsp olive oil; 2 tsp Dijon mustard; 3 tbsp parsley leaves, finely chopped; 2 cloves garlic, minced; 250g Western Star Salted Butter, softened

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Preheat oven to 180°C
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
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
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.

Preheat oven to 180°C
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
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
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.

Preheat oven to 180°C
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
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
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.

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Original Salted Butter

Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, cream and salt.

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Nardy

27 Dec 2024, 7:50 pm

Super ! - 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

Kerry

10 Jan 2022, 4:15 pm

Eye fillet with mustard and garlic butter - 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.

+ 13 star only ratings in addition to the reviews above

Beef Australian Main Course Dinner Cooking for Family Mustard Parsley Garlic Olive Oil Butter

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