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Pepper-rubbed beef

Serves   8-10
Prep time: 10 mins
Cooking time: 25 mins

A classic combo every Kiwi is sure to enjoy, let this pepper-rubbed beef steal the show this Christmas. A whole beef eye fillet, perfectly cooked on the barbeque, rubbed with black pepper, garlic and fresh herbs. Give this mouthwatering beef a creamy companion by serving it up with a classic potato salad.  

pepper-rubbed beef

Ingredients

Method

Ingredients

  • 2 Tbsp freshly cracked black peppercorns 
  • 4 cloves garlic, minced 
  • 2 sprigs rosemary, finely chopped or 1 Tbsp dried rosemary 
  • 1 Tbsp fresh thyme leaves, finely chopped or 2 tsp dried thyme 
  • 1 tsp ground cinnamon 
  • 1.2 - 1.4kg whole beef eye fillet 

Method

  1. Place the pepper, garlic, rosemary, thyme and cinnamon in a small bowl and mix to combine. Rub the beef with olive oil and coat evenly with the pepper rub.
  2. Preheat your barbecue or grill pan to high heat. Cook the beef for 25 minutes for medium-rare or until cooked to your desired doneness, turning every 5 minutes
  3. Transfer to a plate, cover with foil and rest for at least 10 minutes. Slice the beef and place on a platter, and serve with a classic potato salad.

Top tip: To get perfectly medium-rare beef we suggest using a probe thermometer and cooking until the internal temperature reaches 55-60°C before resting. If medium is more your style, aim for 60-65°C.