Herb-Crusted Beef Eye Fillet with Red Wine Jus
Serves 2-4
Ingredients
For the Beef Eye Fillet:
- 1 kg Prime Range Fresh beef fillet, trimmed.
- 2 tablespoons Dijon mustard
- 1 cup fresh breadcrumbs
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Red Wine Jus:
- 2 cups red wine (a nice Pinot Noir or Merlot works well)
- 1 cup beef stock
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
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Preheat the Oven: Preheat your oven to 200°C (about 390°F).
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Prepare the Herb Crust: In a bowl, mix the breadcrumbs, rosemary, thyme, garlic, salt, and pepper. Set aside.
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Sear the Beef: Heat olive oil in a pan over high heat. Season the beef fillet with salt and pepper. Sear all sides of the fillet until golden brown, about 1-2 minutes per side. Remove from heat and let it cool slightly.
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Apply the Mustard: Brush the seared fillet with Dijon mustard, ensuring it's evenly coated.
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Add the Herb Crust: Press the breadcrumb mixture onto the mustard-coated beef fillet, covering all sides.
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Roast the Beef: Place the crusted fillet on a roasting tray. Roast in the preheated oven for 20-25 minutes for medium-rare, or until it reaches your preferred level of doneness. Let it rest for 10 minutes before slicing.
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Make the Red Wine Jus: While the beef is roasting, heat olive oil in a saucepan over medium heat. Add the shallot and cook until softened. Pour in the red wine and beef stock, bring to a boil, and then reduce to a simmer. Let it reduce by half, or until the sauce thickens slightly. Season with salt and pepper.
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Serve: Slice the beef fillet and serve it with the red wine jus drizzled over the top.
This recipe pairs wonderfully with roasted kumara (sweet potato) or a fresh green salad. Enjoy your culinary masterpiece, a delightful blend of flavours that's sure to be a hit!
