Barbecue fillet of beef
High iron barbecue fillet recipe
10 - 12
Serves
10 mins
Prep Time
50 mins
Cook Time
Recipe author
Allyson Gofton
A real centrepiece, this barbecued fillet of beef is perfect for entertaining. Barbecuing the meat will give it a smoky outer crust and a meltingly tender middle. You can look to serve with a horseradish sauce and potato gratin on the side to elevate the dish.
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Ingredients
Quality Mark beef eye fillet or scotch fillet
Method
To Grill Fillet
1
Using a fine, sharp knife, remove all tough 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.
2
Season the fillet well with oil, cracked black pepper and salt. Leave covered at room temperature at least 40 minutes before cooking.
3
Preheat the barbecue until hot. Brown the beef well on all sides, turning it with tongs.
4
Reduce the heat to low (or move the beef further from the heat) to complete cooking.
5
Turn the fillet often, brushing with more oil during cooking. Allow about 40-45 minutes for rare.
6
Rest the fillet for 10 minutes before carving and serving.
Nutrition Information per Serving (169g)
Analysis includes cooking with vegetable oil and seasoning with salt and pepper. Served with plenty of seasonal vegetables, this makes a complete nutritious dish.
Energy
1139kJ (272 kcal)
Protein
40.4g
Total Fat
12.5g
Saturated Fat
4.7g
Carbs
0g
Dietary Fibre
g
Sodium
129mg
Iron
4.5mg
Zinc
6mg
Vitamin B12
4.6µg
