Beef Fillet, Whole


Perfect for a dinner party, New Zealand's premium beef fillet.  Tender and delicious.   Cook as a whole piece in the oven or on the BBQ.  Season with salt and pepper, brown all over in a hot lightly oiled pan.  Transfer to a baking tray.

Preheat oven to 220C and roast beef to your liking.  Allow approx 10-12 mins per 500g for medium rare.  Rest for 10 minutes before carving after you have removed it from the oven.

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Cold Fillet of Beef with Anchovy Mayonnaise


1 eye fillet of beef, well trimmed of fat
freshly ground black pepper
1 teaspoon salt
2 tablespoons freshly chopped thyme
10 anchovy fillets
2 egg yolks
juice of 1 lemon
1 cup olive oil
2 tablespoon capers


Pat the fillet dry and roll in the black pepper, salt and chopped thyme. Place an oven dish on the stove top and sear the fillet in a little olive oil on all sides until it is nicely browned. Remove to the oven and cook at 200°C for 15-20 minutes. Remove and cool.To make the mayonnaise, place the anchovies in a food processor and process until a paste forms. Add the egg yolks and the lemon juice and combine by pulsing. Then with the motor running, pour the oil in slowly through the feed tube until it is all absorbed. Fold in the capers. Serve this mayonnaise in a bowl.To serve the beef, slice thinly and lay out on a large flat platter. Decorate with fresh herbs and green leaves. Serves 10-12.

Mediterranean-Style Eye Fillet of Beef


1.5kg-2kg whole eye fillet of beef, trimmed of extra fat
3 tablespoons extra virgin olive oil plus extra for drizzling
1 tablespoon Dijon mustard
several sprigs fresh rosemary, chopped
2 tablespoons red wine vinegar
salt and freshly ground black pepper
1kg small ripe tomatoes, sliced
1 small red onion, thinly sliced
4 tablespoons pitted black olives (I used Salvagno)
zest of 1 lemon
basil leaves


Tie the fillet firmly at regular intervals, tucking the thin end over to make a uniform shape so it cooks evenly. Mix the oil, mustard, rosemary, vinegar and salt and pepper in a small bowl. Place the fillet in a shallow dish and spread this marinade all over the meat. Leave for at least 1 hour before barbecuing over gentle heat, turning occasionally.

The eye fillet should cook in around 30 minutes. Test the doneness by pressing the surface; perfect rare beef will still feel a little springy to the touch. Take from the barbecue, cover loosely with foil and rest for 20 minutes before slicing thinly. Place on a large serving platter.

Make a salad with the tomatoes and red onion, scattered with the olives, lemon zest, salt and pepper, a few fresh basil leaves and drizzled with extra virgin olive oil. Serves 8.

Roast Eye Fillet of Beef with Balsamic Jus & Baby Vegetables

For the eye fillet
750g eye fillet of beef in one piece, trimmed of all fat and sinew
3 tablespoons olive oil
1 tablespoon freshly ground black pepper
500mls beef stock (I prefer the one in a plastic pouch from the meat section of the supermarket)
250mls red wine
50mls balsamic vinegar

For the vegetables
500g baby carrots, washed
1 cup garlic cloves, peeled
1/2 cup fresh New Zealand walnut halves
12 spring onions, most of the green tops removed
10 vine-ripened tomatoes
extra virgin olive oil for sprinkling
flaky sea salt and freshly ground black pepper
100g snow peas

For the eye fillet
Preheat oven to 200C. Rub the beef all over with oil then roll in pepper. Brown beef in a frying pan over high heat then remove to a roasting pan and bake 15 minutes for medium doneness. Rest 10 minutes in a warm place.Meantime, add stock and wine to the frying pan and boil until reduced by a third so that it is slightly syrupy. Add balsamic then taste and season with salt.

For the vegetables
Preheat the oven to 200C. Put carrots, garlic, walnuts, spring onions and the tomatoes in a roasting dish. Sprinkle well with the oil, salt and pepper and toss thoroughly but carefully.Roast 30 minutes or until the carrots and garlic are tender and everything is well browned. Add the snow peas and toss carefully without breaking the tomatoes. Cook a further few minutes to heat snow peas. To serve, slice the beef and place on a platter surrounded by the vegetables, with a little of the sauce spooned over everything and the remainder in a bowl or jug on the side. Serves 6.

Source: Ray McVinnie Cuisine

Spiced Cold Roast Fillet of Beef


500g piece beef fillet, trimmed
1/2 cup brown sugar
1/2 tsp flaky sea salt
1 tsp Chinese five spice mix
1 tsp ground ginger
1 tsp minced ginger
1 tsp minced garlic
Grated rind one lime
2 Tbsp Indonesian soy sauce
1/4 cup sherry
1 Tbsp sesame oil
1-2 Tbsp oil


In a bowl, mix together the sugar, sea salt, Chinese five spice, laos, ginger, garlic, lime rind, soy sauce, sherry and sesame oil.

Place the trimmed beef into a deep dish and rub over the marinade. Cover and refrigerate overnight or for 12 hours. Turn the meat. Cover and refrigerate a further 12 hours. Rinse well and pat dry.

Heat the oil in a frying pan until very hot and then seal the beef quickly on all sides. Transfer to a 220° C oven for 15 minutes only.

Cool, wrap in foil and refrigerate 4 hours until cold.

Serves 6

Tangy Rare Beef Fillet


1.5kg eye fillet of beef, extra fat and sinew removed
2 tablespoons extra virgin olive oil
3 kaffir lime leaves, finely sliced
1 small hot red chilli, finely sliced
1 small stalk lemongrass, finely chopped
1 tablespoon fish sauce
2 tablespoons soy sauce
freshly ground black pepper
4 tablespoons fresh coriander, finely chopped


Tie the beef neatly at even intervals. Set aside while you mix the remaining ingredients in a baking dish until well combined. Roll the meat in the marinade and set aside to absorb the flavours for 1-2 hours.

Preheat the oven to 220°C. Place the beef in the marinade in the oven and cook for 15 minutes then turn the meat and cook for a further 10 minutes. Remove from the oven, cover with foil and allow to cool before refrigerating until needed. (This can be done a day ahead.)

Remove from the refrigerator and bring to room temperature. Cut into thin slices and serve with a spicy chutney. (I love Goan Cuisine\\\'s tamarind chutney.) Serves 12 as part of a buffet.

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