2017-08-21
Barbecue Fillet of Beef
larger imageMove mouse over the image to magnify

Barbecue Fillet of Beef

(2 ratings - rate this recipe)
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 50 mins Cook: 50 mins
Serves 10-12 Serves 10-12
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
email
Comment print

Ingredients

  •  1 whole eye fillet of Quality Mark beef

Method

Using a fine, sharp knife, remove all tough silverskin 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 oil, cracked black pepper and salt. Leave covered at room temperature at least 40 minutes before cooking.

Preheat the barbecue until hot. Brown the beef well on all sides, turning it with tongs. Reduce the heat to low (or move the beef further from the heat) to complete cooking. Turn the fillet often, brushing with more oil during cooking. Allow about 40-45 minutes for rare. Rest the fillet for 10 minutes before carving and serving.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving*

Serving size: 169g
Energy kJ (kcal) 1139 (272)
Protein (g) 40.4
Fat (g) 12.5
Saturated (g)
4.7
Carbohydrate (g) 0
Sugars (g)
0
Sodium (mg) 129
Iron (mg) 4.5
Zinc (mg) 6.0
Vitamin B12 (ug) 4.6
Vitamin D (ug) 0
Selenium (ug) 5.7

*Analysis includes cooking with vegetable oil and seasoning with salt and pepper. Served with plenty of seasonal vegetables, this makes a complete nutritious dish.
  • If you have a lidded barbecue, once the fillet has been seared on all sides, turn the heat down, cover and cook for 20-30 minutes (cooking time will depend on the thickness of the fillet). Turn occasionally.

You may also like these recipes...

Slow Cooked Pulled Lamb
Serves: 6
Prep: 20 mins
Cook: 5 hours 30 mins
Suitable Cuts: Lamb Shoulder, Lamb Leg
Melting Mediterranean Lamb Rolls
Serves: 4-6
Prep: 10 mins
Cook: 10 mins
Suitable Cuts: Lamb Schnitzel, Beef Schnitzel
Moroccan Lamb Shanks
Serves: 4-5
Prep: 20 mins
Cook: 4 hours
Suitable Cuts: Lamb Shanks, Lamb Shoulder Chops, Diced Lamb Shoulder
Seared Steak with Summer Spaghetti
Serves: 4-5
Prep: 15 mins
Cook: 15 mins
Suitable Cuts: Sirloin Steak, Eye Fillet, Scotch Fillet

Comments & Reviews

There are: 2 reviews, with an average rating of 3.0 out of 5
nothing more than cook for 50 mins. Where is the baste. What makes this special
Posted by Oenoclarkey 2017-01-28 21:05:18
Hi Jo,

The range in weight in quite large depending on the size of the eye fillet, but you could be looking roughly between 1.8-2.5kg.

Happy cooking :)
Posted by Beef + Lamb NZ 2016-12-12 08:21:42
What weight roughly would a whole eye fillet please.
Posted by Jo 2016-12-11 20:05:21
Very helpful advice. Used a temperature probe to 66c and perfectly cooked medium-well
Posted by Jamie 2016-12-10 15:40:46
Hi Donna ~ cook this using the hot plate. Enjoy :)
Posted by Beef + Lamb New Zealdn 2016-10-18 13:56:25
do you cook the beef on the hot plate side or the grill side?
Posted by Donna 2016-10-18 13:55:37
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram