Barbecue Fillet of Beef

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Prep: 10 mins

Cook: 50 mins

Serves 10-12

Excellent source of iron

Low Sodium

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

EYE FILLET

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.