Eye Fillet Steak with Chimichurri

Serves 4-6 or 8-10 as part of a feast
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Beef Fillet, trim sinew and excess fat from the beef. Wrap tightly in cling film and holding the two ends of the cling film, roll into a log and secure to keep fillet in a cylinder shape. Set aside in fridge for 30 minutes.
  • Remove beef from cling film, season generously with salt. Allow beef to come to room temperature and absorb seasoning for at least 15 minutes.
  • Heat an oven safe griddle pan over high heat. When hot, drizzle beef with olive oil then sear in the pan on all sides until browned all over.
  • Cook beef in the oven until the internal temperature reaches 48-50C or longer until cooked to your liking. Remove from the oven and allow to rest for at least 15 minutes. Carve into slices to serve.
  • For the Chimichurri Sauce, wash herb leaves thoroughly under cold running water. Place into a blender along with remaining ingredients and process to a thick smooth paste. Season with salt and pepper, to taste. Transfer to a small serving bowl.
  • Serve sliced Eye Fillet on a large plate with the Chimichurri on the side.

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