Information
Prep Time: 20 minutes | Cook Time: 35–45 minutes | Rest Time: 10 minutes | Serves : 6-8 | Gluten Free
Ingredients list
- 1.5–2kg eye fillet
- Olive oil, for drizzling
- Sea salt, to season
- A handful of fresh sage, torn
- 6 slices of prosciutto
- A handful of fresh rosemary sprigs
- 2 bunches of broccolini, chopped
- 1 punnet of cherry tomatoes
- 100g butter
Optional (for serving):
- Crisp green lettuce
- 1 ripe avocado
Method
-
Prep the Beef: Lightly oil the eye fillet and rub it all over. Generously sprinkle with sea salt to help form a flavourful crust (skip the pepper at this stage as it can turn bitter during cooking).
- Heat a pan until very hot, then sear the fillet on all sides until browned and crusted.
- Transfer the fillet to a baking tray and roast in a preheated oven at 180°C for 15–20 minutes. Check for doneness — I prefer mine medium rare.
- Once partly roasted, remove the fillet and layer torn sage leaves across the top. Then wrap with sliced prosciutto (you can roll it around if you prefer). Scatter rosemary sprigs around the base of the tray.
- Add your chopped broccolini and cherry tomatoes around the meat. Season the vegetables lightly (keep in mind the prosciutto adds saltiness), then drizzle everything with a little more olive oil. Add a few extra bits of sage over the vegetables.
- Return the tray to the oven. Once the meat is nearly done to your liking, take it out and place a few knobs of butter on top of the fillet. Return to the oven for another 5 minutes — just enough for the butter to melt and create a delicious sauce.
- Remove the tray from the oven. Transfer the vegetables to a serving bowl and set aside. Cover the meat loosely with foil and let it rest for 5–10 minutes.
- Slice the rested fillet and serve with the roasted vegetables and buttery pan juices. I love to pair it with a simple side salad of crispy lettuce and avocado.
