Whole Roasted Eye Fillet with Mustard, Parsley and Garlic Butter

Ingredients

Scaled for your household (8 portions) · original serves 8

• Whole beef eye fillet800 g
• Olive oil3 tbsp
• Dijon mustard2 tsp
• Flat-leaf parsley3 tbsp
• Garlic cloves2 clove
• Butter250 g
• Saltto taste
• Black pepperto taste

Method

1. 1

   Mix mustard, parsley, garlic and softened butter. Shape into a log in baking paper and chill for 30 minutes.

2. 2

   Heat the oven to 180°C. Season the fillet, coat with oil and sear in a hot heavy pan until browned on all sides. Transfer to a baking tray.

3. 3

   Roast for about 15 minutes for medium-rare, or longer to your preference. Add a few pieces of the flavoured butter and rest for 8 minutes. Slice and serve with additional butter.