Eye Fillet Roast Cooked to Medium Rare Perfection
Introduction
Eye fillet, also known as tenderloin, is the most tender cut of beef, with a fine grain and delicate flavour. Roasted whole to a blushing medium rare, seared for a golden crust and slathered in garlic thyme butter, it makes an elegant centrepiece. A creamy mushroom sauce turns it into a restaurant quality dinner.
Use a centre cut grass fed eye fillet, trimmed and tied for even cooking. Because it is lean, careful temperature control and a proper rest are everything.
Ingredients
For 5 servings
- 1-1.25kgcentre cut eye fillettrimmed and tied
- 1.5 tspsalt
- 1/2 tspblack pepper
- 1 tbspolive oil
- 75gbuttersoftened, for the garlic thyme butter
- 1 tspgarlicfinely minced, for the butter
- 1 tspthymechopped, for the butter
- 150gwhite mushroomssliced, for the sauce
- 3/4 cupMarsala or white winefor the sauce
- 1/2 cupchicken stocklow sodium, for the sauce
- 3/4 cupthickened creamfor the sauce
Utensils
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- Ovenproof skillet
- Mixing bowl
- Meat thermometer
- Saucepan
- Chopping board
- Aluminium foil
Cooking Steps
Prep and temper
Take the beef out of the fridge 45 to 60 minutes before cooking. Pat dry, rub with oil, and season generously with salt and pepper. Salting overnight in the fridge is an optional dry brine.
Make the garlic thyme butter
Mash the softened butter with the garlic, thyme, and a pinch of salt and pepper.
Sear
Preheat the oven to 180°C. Heat an ovenproof skillet over high heat until smoking and sear the fillet 2 to 3 minutes per side, including the ends, until golden.
Slather and roast
Slather most of the garlic thyme butter over the beef and roast for about 40 to 50 minutes until the centre reaches 52 to 54°C, applying the rest of the butter halfway.
Rest
Cover loosely with foil and rest for 15 to 20 minutes. The temperature rises to 55 to 57°C.
Make the mushroom sauce
Saute the mushrooms in a little of the pan fat with garlic, add the Marsala and stock and reduce by half, then stir in the cream and any resting juices and simmer until thickened.
Slice and serve
Slice the rested fillet thickly against the grain and serve with the creamy mushroom sauce.
Nutrition
Per Serving
Recipe serves 5Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What temperature is medium rare for eye fillet roast? +
Pull an eye fillet roast at 52 to 54°C for medium rare, then rest it so it climbs to 55 to 57°C. Eye fillet is very lean and overcooks quickly, so a thermometer is essential. For rare, pull a few degrees lower, and for medium, a few degrees higher.
How long do you roast an eye fillet? +
After searing, roast a 1 to 1.25kg eye fillet at 180°C for about 40 to 50 minutes until the centre reaches 52 to 54°C, plus a 15 to 20 minute rest. A reverse sear at 120°C takes longer but is more forgiving. Cook to internal temperature rather than the clock.
Why slather eye fillet in garlic butter? +
Eye fillet is lean and mild, so a garlic thyme butter adds the richness and savoury flavour it lacks on its own. Slathering it over the roast keeps the surface moist and builds a flavourful crust, while applying more halfway tops up the flavour as it cooks.
Should you tie an eye fillet roast? +
Yes, tying the fillet at intervals keeps it an even thickness along its length, so it cooks evenly rather than overcooking at the thin tail. It also holds its round shape for neat slices. Your butcher can tie it for you, or use kitchen string at 3 to 4cm intervals.
Why rest an eye fillet roast? +
Resting lets the juices redistribute through this lean cut so they stay in the meat when you slice it. Fifteen to twenty minutes loosely tented is ideal for a roast. The temperature also climbs during the rest, so pull the fillet a few degrees below your target doneness.
