There are a few things you can do to ensure success when cooking eye fillet. The first is to bring the meat up to room temperature before cooking - allow 45 minutes for this cut. Doing this ensures the meat doesn’t dry out on the outside before it has the chance to cook properly in the middle. Next make sure your BBQ is good and hot before you start cooking the meat. If it doesn’t sizzle when you place the meat on the grill, give it a bit more time to heat up. Lastly, be sure to loosely cover the meat and leave it to rest before serving as this allows the fibres in the meat to relax, resulting in a juicy, tender piece of meat.
 
 
SERVES 4
PREP TIME: 30 minutes
COOK TIME: 1 hour, 15 minutes
 
Ingredients:

1 x Green Meadows Beef 500g eye fillet

Barley Salad
½ cup barley
1 ½ cups water
3 tablespoons olive oil
800g brussels sprouts, ends removed, halved
1 onion, halved, cut into thin wedges
75g feta cheese
 
Dressing
1 cup basil
1 cup mint
1 clove garlic
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons olive oil
Juice 1 lemon

Method:
 
Remove from the meat and let it come up to room temperature while you prepare the salad.
 
Rinse the barley then put into a pot along with the water. Bring to the boil then reduce the heat and simmer for 35-40 minutes or until cooked through. Remove from the heat and drain if any liquid remains.
 
While the barley is cooking bring a large pot of water to the boil. Once boiling add in the brussels sprouts and blanch for 1 ½ minutes. Remove from the heat and drain. Heat the olive oil in a heavy-bottomed frying pan. Add the onions and the brussels sprouts and cook for 5 minutes or until the brussels sprouts turn a golden brown. Remove from the heat and tip out onto a serving platter along with the barley.
 
Put the basil, mint, garlic, honey, mustard, olive oil and lemon juice into a jug. Season with sea salt and then blend using a stick blender until smooth. Check for seasoning then pour over the brussels sprouts and mix well. Lastly crumble over the feta.
 
Heat a hooded BBQ to 250°C. Rub the eye fillet with olive oil and sprinkle generously with sea salt. Place on the grill and sear on all sides. This will take approximately 2 minutes per side. Turn down the heat to 180°C, close the lid and cook until the meat is cooked to your liking. We cooked this piece for 15 minutes or so, until medium-rare and reading 65°C on a meat thermometer. Once cooked, cover and let sit for 10 minutes before slicing thinly and serving with the salad.