Perfectly roasted beef eye fillet
with an Argentinian Chimichurri sauce
Whole eye fillet, otherwise known as the tenderloin, comes from the loin of beef. It is a very lean cut from the centre of the animal, with little to no fat or connective tissue. It is one of the most tender of cuts, with a mild flavour and soft texture. It is a wonderful cut of beef, perfect for sharing with friends and family for special occasions.
We like to prepare the eye fillet with simple seasoning and allow the beef to be the hero; additional flavours can be added with a sauce served on the side, for example with your roast favourite potato dish, or roasted peppers. If you want this as a very special meal, some people love the “reef and beef” combination with grilled prawns or moreton bay bugs – both of which taste even sweeter with the bite of the chimichurri.
The chimichurri makes the meat sing – and is perfect for days afterwards. It can be added to any meats such as beef, chicken, fish, crustaceans vegetables, cheese or just slathered on crispy bread. If you have any left-over beef, a sour dough sandwich the next day, topped with chimichurri is a real crowd pleaser.
Roast beef – whole eye fillet
- Whole eye fillet, 1.3kg – 2.3kg
- Cooking oil (eg. vegetable, avocado oil)
- Garlic and herbs as desired
- Remove whole eye fillet from fridge at least 1 hour before cooking to allow the meat to come to room temperature.
- Preheat oven to 200°C.
- Preheat griddle iron, heavy frying pan or BBQ to searing hot.
- Pat the fillet dry with paper towel.
- Rub the fillet with a high flash point oil (eg. vegetable, avocado oil) and season generously with salt and pepper.
- Brown the beef well on all sides on griddle, pan or BBQ. This is likely to take about 2-3 minutes on each side.
- Place whole eye fillet on a trivet in roasting pan.
- Roast, uncovered, in the oven for 15 minutes for a 1.5kg or 20minutes for 1.8kg fillet (add an extra 5 minutes for each additional .3kg), or measure with a meat thermometer until internal temperature reaches 55deg C.
- Rest the beef, covered loosely with aluminium foil, for 15-25 minutes before slicing and serving.
Argentinian chimichurri sauce
- 4 garlic cloves, peeled and smashed (add more if you love the garlic!)
- 2 tablespoons shallots, peeled and smashed
- 1 cup packed fresh Italian / continental parsley leaves
- 2 tablespoons fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/2 teaspoon chilli flakes (add some fresh red chilli if you like it hot)
- 1 teaspoon salt (we prefer a flaky one such as Murray River Salt)
- ½ teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- Place garlic, shallot into blender and pulse until minced.
- Add all other ingredients and pulse until chopped but not pureed.
- Spoon sauce over roasted and grilled meats, beef, chicken, fish and vegetables.