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Barbecue Fillet of Beef
Prep: 10 mins
Cook: 50 mins
Serves 10-12
Excellent source of iron
Low Sodium
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Ingredients
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Method |
Nutrition Information Per Serving*
Serving size: 169g| Energy kJ (kcal) | 1139 (272) |
| Protein (g) | 40.4 |
| Fat (g) | 12.5 |
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Saturated (g)
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4.7 |
| Carbohydrate (g) | 0 |
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Sugars (g)
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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.
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Comments & Reviews
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There are: 2 reviews, with an average rating of out of 5
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nothing more than cook for 50 mins. Where is the baste. What makes this special
Posted by Oenoclarkey 2017-01-28 21:05:18
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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
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What weight roughly would a whole eye fillet please.
Posted by Jo 2016-12-11 20:05:21
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Very helpful advice. Used a temperature probe to 66c and perfectly cooked medium-well
Posted by Jamie 2016-12-10 15:40:46
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Hi Donna ~ cook this using the hot plate. Enjoy :)
Posted by Beef + Lamb New Zealdn 2016-10-18 13:56:25
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do you cook the beef on the hot plate side or the grill side?
Posted by Donna 2016-10-18 13:55:37
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.