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Western Star Whole Roasted Eye Fillet with Mustard, Parsley & Garlic Butter
SERVES: 8–10 • TOTAL TIME: 40 MINUTES
Ingredients:
1 whole eye fillet (approx. 800g)
3 tbsp olive oil
2 tsp Dijon mustard
3 tbsp parsley leaves, finely chopped
2 cloves garlic, minced
250g Western Star Original Butter, softened
Directions:
Preheat oven to 180C.
Place mustard, parsley, garlic and butter into a medium size bowl and mix well until combined. Shape into a sausage shape and wrap in baking paper twisting the ends of the paper to seal. Refrigerate for 30 minutes.
Season the eye fillet generously with salt and pepper and drizzle with olive oil. Heat a large heavy based pan on high heat. When hot add the fillet and sear until brown on all sides.
Place beef onto a large heavy based baking tray and place into the oven for 15 minutes for medium rare (or longer depending on your cooking preference). Remove from the oven, add a few knobs of flavoured butter over the fillet and allow to melt while resting for 8 minutes before slicing into thick slices.
Serve hot alongside extra butter with warm seasonal vegetables.
This recipe is courtesy of Western Star.
Western Star Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture.
