Roasted eye fillet of beef with rocket and shaved parmigiano reggiano

Tamara West

This simple presentation of succulent eye fillet of beef is a winner. It is hard to overcook and holds well — in fact the longer it rests the better it is. It can be served within 10 minutes of cooking, served warm or cooked ahead and served at room temperature.

Ingredients

1 ½ kgs	Eye fillets of beef, silver skin trimmed (Main)
3 Tbsp	Extra virgin olive oil
4 handfuls	Rocket leaves
1 serving	Parmigiano cheese, for shaving

Directions

1. Heat the oven to 210C fan bake.
2. Heat a large frying pan or char grill until hot. Rub the beef with 1 tablespoon oil and grind over plenty of black pepper. Brown beef on all sides then transfer to a shallow roasting dish.
3. Place in oven and roast beef for 18-20 minutes for medium-rare beef. Remove from oven, sprinkle with salt, cover loosely with foil and a clean tea towel and leave to rest. Rest for at least 20 minutes if you are serving at room temperature.
4. Slice beef and place on a large platter. Scatter over rocket, shave over some parmigiano reggiano and drizzle with remaining olive oil.