Anna Gare’s Herby Mustard Crusted Eye Fillet

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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