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.