Island eye fillet with coconut, lime and chilli crust

Simple, impressive and packed with island vibes

Serves

Prep Time

15 mins

Cook Time

20 mins

Who needs a tropical holiday when you’ve got this beauty sizzling away? Our island eye fillet brings the beach to your barbecue. Think coconut, lime and just enough chilli to make you feel like you’ve made questionable choices on a cocktail menu. Juicy, bright, and totally irresistible, this is the kind of roast that has people hovering near the carving board “just checking” if it’s ready, again!

Kirsten McCaffrey

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Ingredients

1 whole New Zealand beef fillet
(about 1.2 - 1.5kg), trimmed
¾ cup desiccated coconut
3 limes
zested
1 Tbsp chilli flakes
2 garlic cloves
crushed
1 Tbsp panko breadcrumbs
1 ½ Tbsp brown sugar
3 Tbsp lime juice
2 Tbsp salt-reduced soy sauce
3 Tbsp olive oil
2 Tbsp fresh coriander
chopped (plus extra to serve)
sea salt and pepper

Method

Heat your oven to 200°C or preheat your BBQ with the lid down for indirect roasting.

In a bowl, combine coconut, lime zest, chopped chilli, garlic, panko crumbs, brown sugar, salt, pepper and coriander.

Pat the eye fillet dry with paper towels. Rub all over with olive oil, soy sauce and lime juice.

Press the coconut mixture all over the fillet, patting gently so it sticks Heat a large frying pan or BBQ over medium-high heat. Sear the fillet on all sides until golden.

Transfer to a roasting dish or BBQ over indirect heat. Cook for 15–20 minutes for medium-rare, or until the internal temperature reaches 55 °C.

Remove from heat, cover loosely with foil and rest for 10 minutes to allow the juices to settle.

Slice thickly and serve with grilled pineapple and a good squeeze of lime. Scatter with extra coriander to finish.

Pro tips:

This eye fillet is impressive and doesn’t need much to make it shine, however we’ve listed our top four sides to go with this tasty feast.

Coconut brown rice and edamame salad. A nourishing base that ties into the tropical flavours of the beef.
Ingredients: Brown rice, edamame beans, spring onion, toasted coconut flakes, coriander, lime juice, and a drizzle of sesame oil.
Pineapple and avocado salsa. Bright and zesty with a touch of sweetness to balance the chilli crust.
Ingredients: Charred pineapple chunks, avocado, red onion, cherry tomatoes, coriander, and a squeeze of lime.
Grilled bean and broccolini salad with sesame dressing. A crunchy, vibrant side that complements the richness of the fillet.
Ingredients: Green beans, broccolini, sesame seeds, garlic, soy sauce, honey, and olive oil.
Mango and cabbage slaw with coriander-lime dressing. A crunchy, refreshing side that adds colour and freshness.
Ingredients: Shredded green cabbage, carrot, mango, red capsicum, and coriander; tossed in a light lime and yoghurt dressing.