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This Chargrilled Eye Fillet with Barbecued Veg is the ultimate BBQ centrepiece. Premium eye fillet is seared over high heat, then cooked gently until perfectly tender and juicy, before being served with smoky roasted vegetables and chargrilled asparagus.
Simple ingredients, premium beef and bold barbecue flavours make this an impressive meal for entertaining family and friends.
6
25 minutes
45 minutes
This Chargrilled Eye Fillet with Barbecued Veg is the ultimate BBQ centrepiece.
Author:Australian Beef
1.2kg Eye Fillet
½ bunch thyme
½ bunch rosemary
Olive oil for brushing
Sea salt and freshly cracked black pepper
Roast Vegetables
2 bunches baby golden beetroots, trimmed, washed, cut in half
2 bunches heirloom carrots, trimmed, washed, cut in half
2 red onions, peeled, cut into wedges
3 bunches asparagus, woody ends trimmed
Olive oil
Trim any fat from the fillet. Dip thyme and rosemary brush in oil, brush fillet lightly with oil. Season with salt and pepper. Heat barbecue to a high.
Place vegetables in a baking dish, toss in a little oil and season. Place vegetables in barbeque, lid down. Cook for 20 - 30 minutes and remove.
Put beef fillet on the barbecue directly over a high heat and sear for 15 minutes, turning every 3-4 minutes.
Move fillet to an indirect heat, cover with the barbeque lid and cook, turning once, for 15 minutes for medium-rare.
Remove beef to a carving board, cover loosely with foil, leave to rest for 10 minutes.
Brush asparagus with rosemary brush, cook on the grill for 1 minute each side.
Slice beef into 1cm thick slices, serve with roast vegetables and jus.
If your fillet is thinner at one end, you can neatly fold the end under itself to form an even thickness, then tie kitchen string along the fillet at 3cm intervals to keep it neat.
When cooking to the desired doneness, it is best to probe the meat with a thermometer.
The meat continues to cook after removing from the heat. For example, the internal temperature (56-58◦C) so it can raise to 62-65◦C after resting for medium rare.
