Name: Whole Roast Beef Eye Fillet with Garlic, Thyme & Red Wine Jus
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 whole beef eye fillet (1.5–2kg, trimmed); 2 tablespoons olive oil; 4 cloves garlic (crushed); 2 tablespoons fresh thyme leaves (or 2 teaspoons dried); 2 teaspoons sea salt; 1 teaspoon cracked black pepper; 1 cup beef stock; 1 cup red wine; 1 tablespoon butter; 1 teaspoon brown sugar

Whole Roast Beef Eye Fillet with Garlic, Thyme & Red Wine Jus

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Prep Time 15

Cook Time 40

Servings: 8

Ingredients Method Notes

Ingredients

1 whole beef eye fillet 1.5–2kg, trimmed
2 tablespoons olive oil
4 cloves garlic crushed
2 tablespoons fresh thyme leaves or 2 teaspoons dried
2 teaspoons sea salt
1 teaspoon cracked black pepper

For the Red Wine Jus (optional)

1 cup beef stock
1 cup red wine
1 tablespoon butter
1 teaspoon brown sugar

Method

Remove the beef eye fillet from the fridge 45–60 minutes before cooking to bring to room temperature.
Preheat oven to 220°C (200°C fan forced).
Pat the beef dry with paper towel. Rub all over with olive oil, garlic, thyme, salt and pepper.
Heat a large ovenproof pan over high heat. Sear the fillet on all sides until well browned.
Transfer to the oven and roast:
Rare: 20–25 minutes
Medium Rare: 25–30 minutes
Medium: 30–35 minutes
Remove from oven and rest loosely covered with foil for at least 15–20 minutes before slicing.

To make the jus, place the pan back on the stove over medium heat. Add red wine and scrape up the pan juices. Add stock and brown sugar, simmer until reduced by half. Finish with butter and stir until glossy.

Slice thick for a roast centrepiece or thin for steak sandwiches.
Serve with crispy roast potatoes, honey carrots and steamed greens..
Leftovers are perfect for wraps, salads or next-day steak sandwiches.

Notes

Make the most of Quality Whole Beef Eye Fillet with this simple, impressive roast. Perfect for entertaining, weekend BBQs or slicing into steaks — tender, juicy and full of flavour.