How to cook a trussed beef fillet
Whole roasted pasture-red beef eye fillet makes for a decadent centrepiece to share with friends and family. Cooked correctly, it will be incredibly tender and ideal to thinly slice and serve with horseradish cream and our red wine jus.
Take your beef out of the fridge at least an hour before cooking, and pre heat your oven to 120°C.
Heat a heavy-based pan over a very high heat, add a small amount of oil with a high smoking point such as Grapeseed oil or Vegetable oil. (Not Olive oil).
Season your beef with salt, and brown in the pan on all sides until it forms a crust. Once browned, place on a wire rack, and roast in the oven for approximately 30 minutes, or until the internal temperature is 52°C when probed (for medium rare).
Rest for 20 minutes covered loosely in foil, before carving across the grain.