Wanting to cook a whole eye fillet and impress everyone with your BBQ skills this summer? This recipe is foolproof and will have your dinner guests drooling...
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Using a fine, sharp knife, remove all of the silver skin from the fillet. Either trim off the thin, tapering tail end from the fillet or fold it under and secure with string or skewers so the beef is roughly the same thickness end to end.
Season the fillet well with good olive oil, cracked black pepper and plenty of salt. Old Jock's Secret Seasoning (available exclusively through this website) makes a delicious addition to the seasoning if you have it.
Leave covered at room temperature at least 40 minutes before cooking. This is critical for all beef cooking but especially so for barbecuing.
Preheat the BBQ until piping hot. Brown the fillet well on all sides for a few minutes, turning it with tongs.
Wrap the fillet in tinfoil, reduce the heat to low and close the lid of the BBQ to complete cooking. If your BBQ has a thermometer, try to maintain the temperature at 180C. Alternatively you can use a preheated oven to finish the cooking. Follow the guidelines below for cooking times.
Once cooking is complete, open the tinfoil and leave the fillet to rest for 10-15 minutes before carving into slices and serving.
To ensure more accurate cooking of the beef, use a meat thermometer and follow the guidelines below.
For rare cook to 50-55C (approximately 15-20 minutes).
For medium-rare cook to 55-57C (approximately 25-30 minutes).
For medium cook to 60-65C (approximately 35-40 minutes).
For medium-well cook to 68-74C (approximately 45-50 minutes).