Beef Eye Fillet with Red Wine Jus
Introduction
A roast to impress with. A whole grass fed eye fillet, seared and roasted to a blushing medium rare, sits alongside a deep red wine and eschalot jus that turns a Sunday lunch into an occasion. The tenderness of the fillet against the rich, glossy sauce is unbelievably good, and the whole thing comes together in just over an hour. Made for celebrations, dinner parties, or any night the meal needs to matter.
Ingredients
For 6 servings
- 1kg Southern Ranges SR+ eye fillettied with string
- 2 tbsp olive oil
- 1 bunch medium beetrootstrimmed
- 500ml beef stock2 cups
- 250ml dry red wine1 cup
- 12 eschalotspeeled
- 30g butterdiced
- Sweet potato mash, steamed brussels sprouts and peasto serve
Utensils
7 items to gather · Tap to tick off
- Baking dish
- Aluminium foil
- Non-stick frying pan
- Roasting dish with rack
- Saucepan
- Meat thermometer
- Butcher's twine (if not pre-tied)
Cooking Steps
Roast the beetroot
Preheat the oven to 200 °C (180 °C fan-forced) and line a baking dish with foil. Place the beetroots in the dish, drizzle with half the oil, season, and toss to coat. Roast for 40 to 45 minutes until tender. Cool slightly, peel, then cut into wedges and cover to keep warm.
Sear the fillet
Heat a non-stick frying pan over medium-high heat. Brush the beef lightly with the remaining oil, season, and sear on all sides until evenly browned. This builds the crust that carries the flavour.
Roast the fillet
Place the beef on a rack in a roasting dish and add about half a cup of water to the dish. Roast for 20 to 25 minutes for rare, 30 to 35 minutes for medium, or 40 to 45 minutes for well done. Use a meat thermometer for accuracy.
Rest before carving
Remove the beef from the oven, cover loosely with foil, and rest for 20 minutes before carving. This is not optional, since the rest is what keeps every slice juicy. Slice the fillet thickly.
Make the red wine jus
Place the stock, red wine, and eschalots in a saucepan and bring to the boil over high heat. Boil for 20 to 25 minutes until the liquid reduces and the eschalots soften. Stir through the diced butter for a glossy finish and cover to keep warm.
Plate and serve
Serve the sliced beef with the beetroot wedges, eschalots, sweet potato mash, brussels sprouts, and peas. Drizzle the beef generously with the red wine jus.
Nutrition
Per Serving
Recipe serves 6Nutritional 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 cut is best for this beef fillet roast? +
A whole eye fillet (tenderloin) is ideal. It's the most tender cut on the animal, cooks evenly when tied into an even shape, and carves into clean, thick rounds. A 1kg piece serves six comfortably as a centrepiece roast.
How do I know when the eye fillet is cooked? +
Use a meat thermometer for accuracy. Pull the fillet at 55 to 60C for rare, 65 to 70C for medium, or 75C for well done. The internal temperature rises another few degrees during the 20 minute rest, so always pull a few degrees below your target.
Why do I need to rest the beef for 20 minutes? +
Resting lets the juices redistribute through the fillet instead of running out when you carve. Because eye fillet is very lean, the rest is what keeps every slice tender and juicy, so don't skip it.
Can I make the red wine jus ahead of time? +
Yes. The jus can be made a day ahead and gently reheated before serving. Stir the butter through just before plating so it stays glossy rather than splitting.
Can I use a different cut for this recipe? +
Eye fillet gives the most tender result, but a whole grass fed striploin or scotch cube roll also roasts well. Adjust the cooking time for the larger cut and keep using a thermometer to judge doneness.
