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9
WHOLE EYE FILLET OF BEEF WITH RED WINE JUS
Serves: 4-6
Preparation time: 6 hours, or overnight
Cooking time: 2 hours approx.
Ingredients:
750g - 1kg beef eye llet, evenly truss
1 tbsp olive oil
2 tsp salt
Cracked black pepper, to taste
125ml red wine
2 tbsp salted butter
1 brown onion, cut into 1cm rounds
3 sprigs thyme
2 tsp plain our
Method:
1. Rub the beef llet with olive oil, then all over with the salt and pepper. Place in a zip lock
bag with the red wine to marinate. Refrigerate for 4 to 6 hours, or overnight.
2. Heat 1 tablespoon of butter in a frying pan until foaming. Add the beef llet (reserving the
marinating liquid). Cook the beef until well browned on all sides.
3. Spread the sliced onion evenly over the base of the ceramic bowl. Top with the thyme,
reserved marinade, the browned beef llet, and the pan juices.
4. Select ‘temp probe’ and use the ‘up/down’ arrows to set the temperate to 57C for medium-
rare beef, or to your liking (see chart below). Lock the lid in place, and insert the temperature
probe through one of the insertion portals in the lid and into the thickest part of the beef llet.
Press ‘start’. The unit will sound with an audible beep once the meat comes to temperature.
5. Remove the beef llet to a foil-lined tray. Wrap in foil and rest for 10-15 before slicing, while
you make the red wine jus.
6. For the red wine jus: melt the remaining tablespoon of butter in a saucepan. Add the our
and stir to form a paste. Cook for 1 minute, and then add the strained pan juices. Stir
continuously until thickened. Serve with slices of the beef llet.
Beef Internal Temperature Chart
Rare = 45-50C
Medium-Rare = 55-60C
Medium = 60-65C
Medium-Well = 65-70C
Well Done = 70C +
TEMPERATURE PROBE
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