How to cook a pepper-crusted eye fillet
This dish is made for summer days celebrating with family and friends. The eye fillet is roasted in a hot oven, left to rest and sliced thinly. A bed of rocket, a glug of good olive oil and a squeeze of lemon is all that’s needed, in addition to a generous spoon of horseradish cream. Best of all, it is best served at room temperature, meaning it’s a laid-back appetiser or main course.
Ingredients
A large handful of washed rocket
A lemon
Method
Preheat the oven to 200C.
Unwrap the eye fillet and drizzle with olive oil.
Place the eye fillet into a roasting tray and then into the oven.
Roast the eye fillet for 30 minutes, or until the internal temperature reaches 45C.
Rest the eye fillet for a minimum of 20 minutes and then slice into 1cm thick pieces.
Arrange the rocket onto a serving platter and then fan the slices of beef evenly.
Evenly zest a lemon over the beef, then season with salt and dress with olive oil.
Finally, add a large dollop of horseradish cream onto the centre of the dish and serve.
