Mains - Cooking eye fillet on bbq recipes

Author: Gertrude Millsap

This meaty main course from James Martin makes a delicious dinner party dish - barbecue or griddle for a smoky outer crust and a meltingly tender middle For a no-fuss Aussie Christmas main that doesn't compromise on flavour, you can't go past this BBQ beef fillet, wrapped in salty prosciutto and served with a creamy horseradish mayonnaise Dust off the barbecue to create this impressive roast scotch fillet dinner that will have everyone talking. This is the most delicious barbecued beef I think I’ve ever had (even if I say so myself).

Black & blushing Worcestershire fillet
Barbecued fillet of beef with mustardy soured cream sauce
BBQ beef fillet with sage and prosciutto recipe
Barbecued beef with pepper crust
Is eye fillet good for BBQ?
Can you cook fillet steak on a BBQ?
What is the best way to cook an eye fillet?

Black & blushing Worcestershire fillet

This is the most delicious barbecued beef I think I’ve ever had (even if I say so myself). Trust me because it’s going to go really dark and look burnt, but it’ll be perfect inside if you do it right.
Provided by: Jamie Oliver
Total time: 30 minutes
Yields: 4 servings
Cuisine: british
Number of ingredients: 9

Ingredients:

600-700 piece of fillet steak
2 heaped teaspoons French mustard
8-10 tablespoons Worcestershire sauce , plus extra for drizzling
a good drizzle of extra virgin olive oil , plus extra to serve
2 sprigs of fresh rosemary
TO COOK
unsalted butter
olive oil
thyme and rosemary flowers , optional

Nutrition:

How to cook:

The day before, or at least a few hours before cooking, put all the ingredients in a large sandwich bag (pick and finely chop the rosemary first).
Squeeze out the air then spend a few minutes massaging all the flavours into the meat. Put in the fridge for a few hours or overnight.
About 1½ hours before you’re ready to cook, remove the beef from the fridge and place in a cool corner of the kitchen to come up slowly to room temperature.
Preheat your barbecue. Put a few knobs of chilled butter into a bowl of cold water and take those outside with you when you’re ready to cook.
This next bit is going to be down to you and your intuition. What works for me every time is taking the fillet out of the bag, quickly patting it with kitchen paper then rolling it in olive oil and putting it on the hottest part of the barbecue to give it colour. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute. Once it looks good, move the fillet to a cooler part of the barbecue to finish cooking to your liking. Another 4 to 5 minutes, turning every minute, should give you medium-done meat. If you like it medium rare, cook it for less, or more for well done. It’s better to err on the side of under-done. That way, the worst-case scenario is that you take the fillet off, slice into it and find that it’s under-cooked, then have to put it back.
When you’re happy, put it on a platter, rub it again with butter so it really shines, then drizzle over more Worcestershire sauce, extra virgin olive oil, and thyme and rosemary flowers, if you have them.
Let the meat rest for a few minutes, before slicing at the table. Season from a height then quickly rub the slices in the juices before you let everyone grab some.

Notes: Barbecue Fillet of Beef Recipe, Turn the fillet often, brushing with more oil during cooking. Allow about 40-45 minutes for rare. 6. Rest the fillet for 10 minutes before carving and serving.

Tags:

cooking eye fillet on bbq barbecued fillet of beef with mustardy soured cream bbq beef fillet with sage and prosciutto recipe barbecued fillet of beef with mustardy soured cream sauce bbq beef fillet with sage and prosciutto barbecued beef with pepper crust

Chargrilled beef eye fillet

with a tasty side of barbecued vegetables.See full recipe here:https://tasmanbutchers.com.au Duration: 2:20

How to Cook Eye Fillet Steak

If not, you are seriously missing out, but luckily in this video i'm going to show you how to cook Duration: 7:42

How to cook eye fillet steak perfectly every time

I suggest searing your eye fillet steaks on a medium-high hot skillet, pan or grill before Duration: 10:59

Barbecued fillet of beef with mustardy soured cream sauce

This meaty main course from James Martin makes a delicious dinner party dish - barbecue or griddle for a smoky outer crust and a meltingly tender middle
Provided by: James Martin
Total time: 17 minutes
Cook time: 12 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: French
Number of ingredients: 7

Ingredients:

1 ½kg beef fillet (ask your butcher to trim off any excess fat)
2 tbsp olive oil
2 garlic cloves , bashed
black peppercorns , crushed
small bunch of thyme
300ml soured cream
3 tbsp wholegrain mustard

Nutrition:

How to cook:

If your barbecue hasn’t already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.
Test the temperature of your fillet using a meat thermometer to make sure you don’t overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.
Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.

Notes: How to Cook Eye Fillet Steak, If not, you are seriously missing out, but luckily in this video i'm going to show you how to cook Duration: 7:42

BBQ beef fillet with sage and prosciutto recipe

For a no-fuss Aussie Christmas main that doesn't compromise on flavour, you can't go past this BBQ beef fillet, wrapped in salty prosciutto and served with a creamy horseradish mayonnaise
Provided by: Coles Magazine
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 9

Ingredients:

2 x 500g No Added Hormones Beef Eye Fillet
58.50 gm Dijon mustard
12 sage leaves
12 prosciutto slices
120g sour cream
150g mayonnaise
20.00 ml white wine vinegar
2 tsp horseradish cream
40.00 ml finely chopped dill

Nutrition:

How to cook:

Preheat a covered barbecue on medium. Spread beef with 2 tbs of the mustard. Top with sage. Lay 3 prosciutto slices in a row, long sides overlapping slightly, on a clean work surface. Repeat with 3 more slices in another row, overlapping first row slightly to make a large rectangle. Place 1 piece of beef along 1 short side of the rectangle and roll up to enclose. Place on a baking tray. Repeat with remaining beef and prosciutto.
Cook beef on grill for 2 mins each side or until golden brown and lightly charred. Transfer to a baking tray. Roast in covered barbecue using indirect heat for 15 mins for medium-rare or until cooked to your liking. Cover with foil. Set aside for 15 mins to rest. Thickly slice.
Meanwhile, whisk the sour cream, mayonnaise, vinegar, horseradish, dill and remaining mustard in a bowl. Season.
Arrange salad and beef on a serving platter. Season. Serve with the dressing.

Notes: How To Reverse Sear An Eye Fillet, After cooking this mouth-watering juicy eye fillet steak, you might find your backyard smoker Duration: 1:09

Barbecued beef with pepper crust

Dust off the barbecue to create this impressive roast scotch fillet dinner that will have everyone talking.
Provided by: Cathie Lonnie
Total time: 80 minutes
Cook time: 65 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 6

Ingredients:

18.20 gm olive oil
2 tsp ground mixed peppercorns
23.40 gm wholegrain mustard
2 tsp chopped fresh thyme leaves
423.75 gm barbecue sauce (see related recipe)
1.4kg piece beef scotch fillet

Nutrition:

How to cook:

Preheat barbecue to high, leaving hood closed. Tie beef with kitchen string at 4cm intervals (to maintain shape during cooking). Combine oil, pepper, mustard, thyme and 1/2 cup sauce in a flameproof roasting pan. Add beef. Turn to coat.
Transfer beef to barbecue chargrill, reserving oil mixture. Cook, turning, for 5 minutes or until browned all over. Return beef to pan. Reduce heat to low. Baste beef with oil mixture. Cook, covered, for 1 hour for medium or until cooked to your liking.
Remove beef. Cover with foil. Stand for 15 minutes. Slice. Serve with remaining barbecue sauce.

Notes: How to cook eye fillet steaks, You can cook your eye fillet steaks on a medium-high hot skillet or grill. Make sure it is preheated and allow roughly 5 minutes on each side turning only once,