ANNA GARE’S HERBY MUSTARD CRUSTED EYE FILLET

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.

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