Eye fillet Christmas wreath
An impressive and simple Christmas main
8 - 10
Serves
20 mins
Prep Time
1 hr
Cook Time
Recipe author
Kirsten McCaffrey
Looking for an impressive (yet easy to cook) Christmas main? We've got you covered with this reverse seared whole eye fillet. Tied together to form a wreath and covered in a bay, orange and cumin rub, you'll wow your guests with this very hands off dish.
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Ingredients
Eye fillet Christmas Wreath
1 whole Quality Mark beef eye fillet
about 1.5kgs
1 Tbsp olive oil
1 Tbsp ground cumin
2 tsp paprika
1 orange
zested
5 fresh bay leaves
Method
Method
1
Preheat your oven to 130 degrees.
2
Take your eye fillet and split half lengthways, tapering off at the larger end until it's a point.
3
Tie the ends together, overlapping a few centimeters and same at the other end. Tie together both joins together with kitchen string.
4
Tie the fillet at 5 centimeter intervals with more kitchen string.
5
Combine the spices and orange zest in a bowl. Rub the olive oil all over and then cover the fillet in the rub.
6
Carefully place the fillet wreath in a cast iron pan and into the oven. Cook it on low for around 45 minutes, until the internal temperature is 65 degrees for medium rare.
Start Timer
7
Remove from the oven and the pan and rest, covered on a chopping board for around 10 minutes.
Start Timer
8
Place the cast iron pan on a high heat with a little oil in the pan or heat your barbecue. Sear the outside, turning carefully.
9
Serve immediately with a big green salad and your tasty sides.
Nutrition Information per Serving (168g)
This nutrition analysis is based on 10 serves and is for the eye fillet wreath only.
Energy
995kJ (238 kcal)
Protein
32.2g
Total Fat
11.3g
Saturated Fat
4.0g
Carbs
1.7g
Dietary Fibre
0.5g
Sodium
52mg
Iron
4.0mg
Zinc
3.6mg
Vitamin B12
2.1µg
