Beef Eye Fillet On Barbeque
From www.recipes.co.nz the NZ Beef and Lamb Website.
Ingredients
• 1 whole fillet of Beef approx 1.8-2kg
Method
Using a fine, sharp knife, remove all of the silverskin from the fillet. Either trim off the thin, tapering tail end from the fillet or fold it under and secure with string or skewers so the beef is roughly the same thickness end to end.
Season the fillet well with good Olive Oil, cracked black pepper and salt. Leave covered at room temperature at least 40 minutes before cooking. This is critical for all cooking but especially so for barbequeing.
Preheat the BBQ until hot. Brown the beef well on all sides, turning it with tongs. Reduce the heat to low (or move the beef further from the heat) to complete cooking. Turn the fillet often, brushing with more oil during cooking. Allow about 40-45 minutes for rare. Stand the fillet for 10 minutes before carving and serving.
A medium-sized fillet will serve 10-12.
Cook’s Tips
If you have a lidded BBQ, once the fillet has been seared on all sides, turn the heat down, cover and cook for 20-30 minutes (cooking time will depend on the thickness of the fillet). Turn occasionally.
We would also recommend basting the Beef with a good Balsamic Vinegar twice during cooking. Serve with a Gourmet Direct Meat Glaze Jus.
© Copyright 2005 Gourmet Direct Limited
WHAT OUR CUSTOMERS SAY
COOKING TIPS
WHAT'S NEW
SPECIALS
JOIN OUR NEWSLETTER
CORPORATE GIFTS
GET A CATALOGUE
