How to cook a whole beef eye fillet in the oven
Cooking a whole beef eye fillet in the oven has never been easier with this guide and a thermometer. It’ll equip you with all the tips you'll need to present a magnificent showstopper to any table. Dish it up with dressed seasonal salad leaves or a crisp chopped salad with seasonal fruits and vegetables including avocado, tomato and lettuce or leafy greens.
Ingredients
Method
Ingredients
- 1.5-2kg whole beef eye fillet
- Olive oil
- Salt and pepper
Optional: premade spice mix of your choice.
Method
- Pat the beef dry with a paper towel. Trim the sinew, excess fat and chain from the eye fillet.
- Fold the narrow tail end underneath and tie with kitchen string to ensure the fillet is of even thickness. Cover and set aside for 30-60 minutes to bring to room temperature.
- Preheat your oven to 200°C fan bake or BBQ to medium-high heat.
- Rub the beef with olive oil, then season generously with salt and pepper.
- If cooking in the oven, sear the beef in a large preheated frying or grill pan for 2-3 minutes on each side or until golden brown. If cooking on the BBQ, skip this step.
- Place in a baking dish or on the BBQ and cook until your desired doneness.
If cooking on the BBQ, make sure to turn every 5 minutes.
For rare: Cook for 10-15 minutes or until very soft to the touch with an internal temperature of 49°C to 55°C.
For medium rare: Cook for 15-20 minutes or until tender, springy and soft with an internal temperature of 55°C to 60°C.
For medium: Cook for 20-25 minutes or until tender and springy with some resistance with an internal temperature of 60°C to 65°C.
For medium-well: Cook for 25-30 minutes or until firm, with an internal temperature of 68°C to 74°C.
For well done: Cook for 30-35 minutes or until very firm with an internal temperature of 75°C. - Transfer to a plate or board, cover loosely with tin foil and rest for at least 10 minutes.
- Remove the string and slice the beef to serve.
Top tips:
- The chewy and tough silverskin is part of the sinew on an eye fillet. Remove it, by inserting a sharp knife under the pointy end of the silverskin and cutting it off to create a tab. Whilst holding the tab, run your knife just underneath the silverskin, angled upwards to remove.
- Running alongside the main part of the meat is a thick connective tissue, referred to as the eye fillet chain. Run your fingers between the main piece of meat and the chain to loosen it, then use a knife to remove it completely. Don’t throw it away, as it can be used for mince, burgers and sauces once it has been trimmed.
- Purchase a premade spice mix from your local New World and rub it in with the salt and pepper for a tasty feast.
- If cooking on the BBQ and skipping the frying pan searing, you’ll likely need to add another 5 minutes to your cooking time to reach your desired level.