An entire piece of eye fillet is the roast to end all roasts. Allow time to rest, serve sliced into thick chunks with an easy green sauce of fresh herbs, olive oil, garlic or shallots, a dash of lemon zest and juice, a boiled egg and anchovy whizzed in the blender.
Taste of the east
Make a piece go a long way in an Asian-style salad. Marinade and then dress thinly slice grilled fillet with a hint of Thai (chilli, coriander or mint, lime juice), Japanese (mirin, pickled ginger, teriyaki sauce) or Chinese (soy sauce, sesame oil, ginger and garlic). Vary vegetables by season with rice noodles.
Roasted medley
Browned and roasted eye fillet steaks become even better with roasted tomatoes, roasted portobello mushrooms or stuffed roasted peppers to accompany.
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