Sunday best eye fillet
Kick off your Sunday shoes and make this winning roast
Serves
4 - 6
Prep Time
20 mins
Cook Time
1 hr
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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800g Quality Mark beef eye fillet
2 Tbsp sugar
1 Tbsp kosher salt
5 garlic cloves
smashed and chopped1 Tbsp dried red pepper flakes
1 Tbsp ground black pepper
freshly ground4 Tbsp ground dry porcini
4 Tbsp olive oil
300g oyster mushrooms
1kg baby potatoes
roasted in the oven until golden and tender400g Brussels sprouts
boiled until tender250g green beans
cooked
Method
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.
Preheat your oven to 180°C place your eye fillet on a roasting tray and cook for 30-35 minutes.
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).
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.
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.
