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Whole Roasted Eye Fillet with Mustard, Parsley, Garlic Butter and Chips

Prep Time:

Cook Time:


4 Servings


1 Mick's Meat Barn Premium Eye Fillet Roast 
3 tbsp olive oil
2 tsp Dijon mustard
3 tbsp parsley leaves, finely chopped
2 cloves garlic, minced
250g Western Star Salted Butter, softened
600g of your favourite frozen chips


Step 1 - Preheat oven to 180°C

Step 2 - 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

Step 3 - 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

Step 4 - 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.

Step 5 - Meanwhile, bake the chips until golden, and serve alongside meat. Enjoy!

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