Christmas Recipe: Beef Eye Fillet Roast with Plum Glaze + Sauce

Ingredients

Serves 5–6

Beef Eye Fillet Roast

• Approx 2kg beef eye fillet roast

Beef Seasoning

• 1 Tbsp garlic powder
• 1 Tbsp dried thyme
• 1 Tbsp dried oregano
• Salt and pepper (to taste)

Plum Glaze & Sauce

Note: The full glaze is prepared in one batch (ingredients prepared on stovetop as per method). Approximately ¼ is reserved for glazing the roast, with the remainder served as sauce. Typical components include red onions, olive oil, fresh or preserved plums, and balancing sweet-tangy elements.

Yogurt Dressing

Note: Combine creamy yogurt base with complementary herbs, citrus, and seasonings (full details prepared in method).

Charred Vegetables & Finishing

• Cos (romaine) lettuce, cut into quarters
• Asparagus spears
• Olive oil (for drizzling)
• Salt (for seasoning)
• Flaked almonds (toasted, for sprinkling)

Step-by-Step Method (Big Green Egg)

1. Prepare the Beef
   Remove the eye fillet from the refrigerator 1–2 hours before cooking to allow it to come to room temperature.
2. Make the Plum Glaze
   In a small saucepan, add the red onions and olive oil. Cook gently over medium heat until the onions are soft and translucent.
   Add the remaining glaze ingredients and simmer on low heat until the glaze thickens slightly.
   Remove approximately ¼ of the glaze and set aside for glazing the roast. Reserve the remaining glaze to serve as a sauce.
3. Prepare the Yogurt Dressing
   Combine all yogurt dressing ingredients in a bowl and mix gently until smooth.
   Cover and refrigerate until ready to serve.
4. Set Up the Big Green Egg
   Light the Big Green Egg for indirect cooking. Insert the convEGGtor and stainless steel grid, and preheat to 150–160°C.
5. Season the Beef
   Combine the seasoning spices.
   Pat the eye fillet dry with a paper towel to remove excess moisture, then evenly sprinkle the seasoning over the meat, pressing it gently to adhere.
6. Slow Roast
   Place the eye fillet on the stainless steel grid and cook for approximately 1½ hours, or until the internal temperature reaches 48–50°C for medium-rare (cook longer depending on your preferred doneness).
7. Prepare for Searing
   Remove the roast from the Egg. Carefully take out the stainless steel grid and convEGGtor, then replace the grid for direct cooking.
8. Sear and Glaze
   Return the roast to the Egg over direct heat. Brush one side with the reserved plum glaze, then turn and glaze the other side.
   Sear for a few minutes per side until a deep golden-brown crust forms.
   The final internal temperature should be close to your target doneness before resting.
9. Rest the Beef
   Remove the roast from the Egg and loosely cover with foil. Rest for approx 10 minutes to allow the juices to redistribute and for carryover cooking to finish.
10. Char the Vegetables
    While the beef is resting, drizzle the cos lettuce quarters and asparagus with olive oil and sprinkle with salt.
    Place them on the hot stainless steel grid and char-grill for about 30 seconds, until lightly charred. Watch closely, as they will cook very quickly.
11. Serve
    Arrange the charred vegetables on serving plates, drizzle with the yogurt dressing, and sprinkle with flaked almonds.
    Slice the rested eye fillet and serve alongside the vegetables, finishing with the remaining plum glaze as a sauce.

Complete the Christmas table