Eye fillet Christmas wreath
An impressive and simple Christmas main
Serves
8 - 10
Prep Time
20 mins
Cook Time
1 hr
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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1 whole Quality Mark beef eye fillet
about 1.5kgs1 Tbsp olive oil
1 Tbsp ground cumin
2 tsp paprika
1 orange
zested5 fresh bay leaves
Method
Preheat your oven to 130 degrees.
Take your eye fillet and split half lengthways, tapering off at the larger end until it's a point.
Tie the ends together, overlapping a few centimeters and same at the other end. Tie together both joins together with kitchen string.
Tie the fillet at 5 centimeter intervals with more kitchen string. Tuck the bay leaves under the string evenly around.
Combine the spices and orange zest in a bowl. Rub the olive oil all over and then cover the fillet in the rub.
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.
Remove from the oven and the pan and rest, covered on a chopping board for around 10 minutes.
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.
Decorate the eye fillet wreath with slices of orange and bay leaves. 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.
