This recipe will give you the most perfect rare cut of meat to serve to family & friends!

One Whole O’Connor Grassfed Premium Eye-Fillet – (approx 2kg)

Preheat Oven to 180°C

Take out of Cryovac

Trim all the white muscle tissue off the piece of meat.

Rub generously with salt & mustard of your choice

Sear meat on Griddle pan or BBQ for colour & to hold in the juices

Fold the small tail back so the meat is one size at both ends – you can use kitchen twine here

Wrap the eye fillet in sprigs of rosemary and seal with foil (so no steam escapes)

Place on baking tray and in the oven for 20 minutes/25 minutes (the less the rarer)

Rest the meat for 20 minutes

Slice & serve with Chimi Churi sauce, Mustards or homemade Bearnaise sauce!

Enjoy!