As well as being able to enjoy Harvey Beef in the Taste WA Pavilion at the Perth Royal Show, Channel 9 viewers were able to enjoy the Taste WA – Harvest to Kitchen TV show. Cattle farmer Stuart from Pinjarra shared his experiences working with Harvey Beef, while Chef Anna Gare cooked a delicious mustard crusted eye fillet in her Denmark kitchen.

Watch the clip here:

Here is Anna’s recipe – enjoy!

Herby Mustard Crusted Eye Fillet of Beef

If you want to cook something fancy and quick for a dinner party, go the Harvey Beef eye fillet. If you are unfamiliar with the whole fillet get your butcher to trim the fillet for you, removing the side strap and all sinew. Then get him to fold the thinner tail end under and secure it with some butcher’s string. This will give the fillet a consistent shape and ensure even perfect cooking.

You can do all your preparation before the guests arrive. Trim beef, seal it and coat with herby mustard crust. When you are ½ an hour away from serving, pop it in a hot oven to bake. Once cooked, it’s easy to slice (no bones, no mess) and presents beautifully on a long platter. Half the stress of a dinner party is serving individual plates. It’s so much easier and nicer to put the food down the middle of the table.

I like to serve my beef fillet with naughty potatoes, green beans and depending on the weather, sometimes a salad.

1.5 kg fillet of beef, trimmed of fat and sinew

Oil for searing beef

2 tablespoons olive oil

4 garlic cloves, finely chopped

2 tablespoons wholegrain mustard

2 tablespoons finely chopped rosemary

2 tablespoons finely chopped thyme

Preheat the oven to 200°C.

Rub the prepared beef fillet with 2 tablespoons of the olive oil and season with salt and pepper.

Preheat a large nonstick frying pan or barbecue hot plate and sear beef for

8–10 minutes, turning regularly until browned all over. Transfer to a baking dish or tray.

Mix the garlic, mustard and herbs with salt, pepper and 2 tablespoons of olive oil in a bowl.

Rub the mixture evenly over the beef.

Bake for approximately 25 to 30 minutes for medium rare. Test by cutting into the thickest part of the fillet with a knife – it should still be quite pink, but not raw. Take it out of the oven a little underdone, as it continues to cook while resting.

Rest the beef in a warm place, covered with foil, for
8–10 minutes before slicing and serving.

Naughty Potatoes (for the Herby Mustard Crusted Eye Fillet)

This is the perfect creamy potato side dish for a roast beef fillet. I often bake it before I cook my roast as it cooks better at a lower temperature. I reheat it in the oven with the beef in the last 15 minutes of cooking time, which gives it a great crispy golden finish.

1.2kg potatoes peeled and thinly sliced

4 big cloves crushed garlic

600mls Harvey Fresh thickened cream

1 teaspoon cornflour

S & P

Pinch nutmeg or paprika (optional)


  • Preheat oven to150 degrees.
  • Peel and then thinly slice each potato whilst still maintaining its shape so you can then place them fanned out in a 25 by 25cm baking dish.
  • Once arranged, sprinkle garlic over evenly.
  • Whisk cream, cornflour, salt and pepper together in a bowl and pour over potatoes to cover.
  • Sprinkle paprika or nutmeg on top if using.
  • Bake in 150 dereeg oven (covered with baking paper and foil) for about 1.5 hours and then uncovered for a further 10 to 15 minutes on 180 degrees to brown. The potatoes will be ready when they are tender and golden on top.
  • Note: If you cook the potatoes in a very hot oven the cream will separate!

Ask your local IGA butcher for Harvey Beef eye fillet to roast.

View PDF