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Mediterranean-Style Eye Fillet of Beef
Ingredients:
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
Method:
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. |
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