Roasted Eye Fillet of Beef with Bearnaise Sauce

Roasted Fillet of Beef

Serves: 6  |  Preparation time: 60 minutes  |  Cooking time: 60 minutes


2kg piece Tasman Yearling Beef Eye Fillet 
olive oil
salt, freshly ground black pepper
1 bunch spinach
12 flat muchrooms
40g butter
6 medium-large pontiac desiree or potatoes

Bearnaise Sauce

1/3 cup (80ml) white wine vinegar
1/2 tsp black peppercorns
2 green onions, chopped finely
3 egg yolks
150g unsalted butter, melted


  1. Beef fillet: Trim last 4cm from skinny end of tail. Paint with oil. Tuck thin end of tail underneath to even out thickness. Tie with string in 4-5 places to bind it into a firm 'log'. Grind over pepper and refridgerate for 6-8 hours or overnight.
  2. Spinach: Tear stems from spinach leaves and discard. Drop leaves into a bowl of water, rinse gently and drain. Transfer leaves to a stockpot and cook, covered over moderate heat for 5 minutes, stirring once or twice, until leaves have wilted. Drain in a colander and rinse with cold water to cool quickly. Squeeze dry and either refridgerate, covered until needed or put into a small saucepan with a nob of butter for a fast reheat.
  3. Mushrooms: Put mushrooms into a wide frying pan with butter, 1 cup water, salt and grinding of pepper. Cover and simmer for 10 mins. Set Aside.
  4. Two hours before dinner, remove meat from fridge.
  5. 1 1/2 hours before dinner, place potatoes onto oven rack and heat oven to 220oC.
  6. Bearnaise Sauce: Combine vinegar, peppercorns and onion in small saucepan, bring to boil. Reduce heat; simmer, uncovered about 5 minutes or until liquid has reduced by half. Strain over medium heatproof bowl; discard peppercorns and onion. Whisk yolks into liquid in bowl until combined. Set bowl over medium saucepan of simmering water; gradually whisk in melted butter in thin, steady steam until mixture thickens slightly. Remove from heat; stir in tarragon. Cover to keep warm.
  7. 1 hour before dinner, put meat into oven and cook for 20 minutes for rare meat or 30 minutes for medium. Remove meat, roll in a double sheet of foil and keep warm. 
  8. To serve, unwrap meat. Retrieve crusty potatoes. Reheat spinach and mushrooms. Carve meat onto plates. Add the potatoes, mushrooms and spinach. Ladle over the sauce. Enjoy!


Results may vary.