Whole Eye Fillet with Pumpkin Miso Mash
Gorgeously flavourful whole fillet
8 - 10
Serves
20 mins
Prep Time
1 hr
Cook Time
Recipe author
Greenlea Butcher Shop
This whole eye fillet recipe houses a beautiful family of flavours - and it's easy to make.
This recipe is courtesy of Greenlea Butcher Shop.
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Ingredients
whole eye fillet
1 whole Quality Mark beef eye fillet
about 1.6-1.8 kgs
1 kg pumpkin
sliced into quarters, deseeded
100g butter
½ cup cream
2 Tbsp miso paste
100g butter
1 Tbsp miso
1 Tbsp parsley
finely chopped
1 Tbsp chives
finely chopped
2 spring onions
finely sliced
Method
for the beef
for the pumpkin mash
for the herb butter
1
Remove the eye fillet from the refrigerator and allow it to come to room temperature.
2
Trim off any remaining sinew. Heat a grill barbecue on high. Season the eye fillet generously with salt and pepper, then sear well on all sides.
3
Once the meat is seared, transfer the meat to a shallow roasting tray and cook the meat 15 minutes for rare (55ºc inside), 20 minutes (60ºC inside) for medium rare, 25 minutes (70ºC inside) for medium, 30 minutes (70ºC or above) for well done.
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4
Once cooked to your preference remove the meat from the oven, cover with tin foil and a tea towel, and allow to rest for at least 20 minutes.
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5
Bear in mind that the eye fillet varies in thickness, so it is likely that you will have a variation in preference of cooking from rare to more well done where it is not so thick.
6
Serve the Eye fillet sliced on top of the miso mash with the herb butter on the side.
