Sunday best eye fillet

Kick off your Sunday shoes and make this winning roast

4 - 6

Serves

20 mins

Prep Time

1 hr

Cook Time

Recipe author

Kiwi Mushrooms

This is an absolute treat. An eye fillet of beef, rubbed in spices, roasted then served on a bed of oyster mushrooms, roasted spuds and tasty greens. Our kind of Sunday session.

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High Protein

High Iron

Dairy Free

Beef,

Dinner,

Family Favourites,

Roasts

Ingredients

Fillet

800g Quality Mark beef eye fillet

2 Tbsp sugar

1 Tbsp salt

5 garlic cloves

smashed and chopped

1 Tbsp dried red pepper flakes

1 Tbsp ground black pepper

freshly ground

4 Tbsp ground dry porcini

4 Tbsp olive oil

Veggies

300g oyster mushrooms

1kg baby potatoes

roasted in the oven until golden and tender

400g Brussels sprouts

boiled until tender

250g green beans

cooked

Method

Fillet

Place all the spice ingredients into a small blender, and blend until combined.

Spread the rub evenly on the eye fillet, wrap tightly in plastic wrap and refrigerate for a few hours, or overnight if you can.

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Preheat your oven to 180°C place your eye fillet on a roasting tray and cook for 30-35 minutes.

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Remove and rest for 15 mins before slicing (this cooking time will give you medium rare, leave in 5-10 minutes longer if you desire it cooked medium).

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While the beef rests, tear up the oyster mushrooms into bite size pieces.

To a large fry pan on a medium heat add 3 tablespoons of oil and cook the mushrooms for 5-6 minutes, then set aside and keep warm.

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Once the eye fillet has rested, slice it up and serve a top the sauteed oyster mushrooms, with some of those oven roasted baby potatoes, Brussel sprouts and piping hot green beans.

Nutrition Information per Serving (483g)

This nutrition analysis is based on 6 serves.

Energy

1954kJ (467 kcal)

Protein

38.3g

Total Fat

16.8g

Saturated Fat

4.2g

Carbs

35.0g