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Whole roast beef fillet by Matt Preston
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Tender roast beef served with buttery potatoes.
Ingredients:
  • 8 large baking potatoes
  • 2kg whole beef eye fillet
  • 113.75 gm good olive oil
  • Salt flakes
  • 12 long fat spring onions, tough outer layers peeled off
  • 4 red capsicums, halved, deseeded and deveined
  • Zest and juice of 1 lemon
  • 2 tsp horseradish cream
  • 2 garlic cloves, finely chopped (and mash up using flat side of knife with salt)
  • Black pepper, freshly ground
  • 1 cos lettuce, rough darker leaves removed, cut lengthwise into eigths
  • Small pot of sour cream
  • Chives or parsley, finely chopped
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • Prepare the potatoes by washing and drying them thoroughly, then tightly wrap them in aluminum foil. Place them in the oven one hour prior to serving.
  • Preheat a well-oiled barbecue hot plate (or heavy roasting pan if cooking indoors) about 45 minutes before serving time.
  • Pat the fillet with a paper towel to remove any moisture, then trim off any thin, shiny silver skin or sinew. Gently massage with olive oil and a sprinkle of flake salt.
  • Once the hotplate (or roasting pan) is extremely hot, sear the beef on all sides for about 12 minutes, ensuring a nice crust forms. Rotate the fillet to sear evenly and enhance the flavor.
  • Brush the spring onions and capsicum halves with oil and grill on the barbecue until slightly charred for added flavor complexity. Once the beef is browned, reduce the heat. If using a barbecue with a lid, move the meat and vegetables to indirect heat. Allow the meat to cook for about 20 minutes, adjusting the time based on preferred doneness and fillet thickness. For barbecues without a lid, decrease all burner settings to low while cooking the fillet on direct heat.
  • Prepare the dressing by combining half of the olive oil with lemon juice, horseradish, garlic, and plenty of black pepper. Season to your liking, keeping in mind we will use the zest for garnish. Adjust horseradish if needed. Slowly add the remaining olive oil without whisking to achieve a split, non-emulsified look.
  • Verify that the potatoes are tender.
  • Once the meat is nearly cooked to your preference, remove it from the heat and let it rest for 10 minutes. Cover it loosely with foil and a copy of the local paper to retain the heat. This will allow the meat to finish cooking. Finally, slice the beef into finger-thick slices.
  • Serve on a stylish large wooden chopping board. Arrange lettuce along the bottom edge. Slice each half roast capsicum into four slices and place at the top with roasted spring onions. Lay beef slices in the middle and drizzle with horseradish vinaigrette.
  • Place potatoes in a bowl and top with a dollop of sour cream, a sprinkle of chopped herbs (such as chives or parsley), and a touch of refreshing lemon zest.

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