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How to cook a whole beef eye fillet in the oven

Serves   8-10
Prep time: 20 mins
Cooking time: 40 mins

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.

Whole beef eye fillet in the oven

Ingredients

Method

Ingredients

  • 1.5-2kg whole beef eye fillet
  • Olive oil
  • Salt and pepper

Optional: premade spice mix of your choice.

Method


  1.  Pat the beef dry with a paper towel. Trim the sinew, excess fat and chain from the eye fillet.  
  2. 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. 
  3. Preheat your oven to 200°C fan bake or BBQ to medium-high heat.
  4. Rub the beef with olive oil, then season generously with salt and pepper. 
  5. 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. 
  6. 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.
  7. Transfer to a plate or board, cover loosely with tin foil and rest for at least 10 minutes.
  8. 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.