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Home > Reader Recipes > The most delicious eye fillet with roasted garlic aioli

The most delicious eye fillet with roasted garlic aioli
( SERVES 6 )

agardenworm

Publication: Reader Recipes

Reader Recipes

Ratings: 4.8 / 5 FROM 23

The most delicious eye fillet with roasted garlic aioli

4.8 / 5 FROM 23

This recipe is special as its the first meal I ever cooked for my now husband over 10 years ago. Its still one of my go to dishes for entertaining as its simple, able to be prepared ahead and most important of all delicious. Don't be put off by making the Aioli, I sometimes buy a pre-made one, just make sure its a fresh good quality version as this is what elevates it to a special dish.

Ingredients

1 kg Eye fillet of beef, trimmed
2 Tbsp Extra virgin olive oil
2 cloves Garlic, finely chopped
1 tsp Sea salt
2 bunches Asparagus
400 g Baby spinach
18 Vine ripened tomatoes, golf ball sized
1 small Red onion, optional
3 Tbsp Aged balsamic vinegar

Roasted garlic aioli

2 heads Garlic
1 cup Olive oil, use a mild version
1 pinch Salt & freshly ground pepper
1 Eggs
1 Lemon

Directions

  1. Firstly marinate the beef, 12 - 24 hours ahead preferably but even an hour or so is ok. Add the olive oil, chopped garlic and salt to a large zip lock bag and squeeze about to combine. Add the beef and leave to marinate in the fridge.
  2. Remove the beef from the fridge 1 hour before you wish to cook. Preheat oven to 200 C. Place the beef in a oven dish and roast for 25 - 30 minutes or until cooked to your liking. I find the easiest way to manage this is with a meat thermometer, a piece of equipment I wouldn't be without. My preference is for 55C in the center, giving medium rare meat. It will continue to cook once removed and resting. When the meat is cooked remove from the roasting dish and wrap tightly in foil, leave to rest in a warm place for 30 minutes.
  3. Once beef is removed from the oven, place the tomatoes and asparagus in a roasting dish. Drizzle with olive oil and roast for 20 - 30 minutes until browned and cooked through (the asparagus might be cooked sooner depending on thickness).
  4. Wash and dry the baby spinach and place in the serving dish. Top with roasted vegetables, very thinly sliced red onion (if using) and then the sliced beef fillet. Drizzle with balsamic vinegar and olive oil. Serve with roasted aioli, with extra on the table and some fresh crusty bread to wipe up the delicious juices.
  5. To make the aioli: Trim the tops off the heads of garlic and drizzle with a little oil. Wrap in tin foil and roast at 200C for 40 minutes. When cooled squeeze cloves of garlic into the bowl of a food processor. Add egg, juice of lemon and salt and pepper and process until smooth. With the motor running pour the olive oil in using a slow and steady stream until all incorporated and the mayonnaise has thickened.
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http://www.bite.co.nz/reader-recipe/11700/The-most-delicious-eye-fillet-with-roasted-garlic-aioli/

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Comments

  • MsXavia
    MsXavia
    added 1255 days ago

    This is a superb dish that's easy to prepare and a delight to eat.

    • Flag comment for moderation
  • agardenworm
    agardenworm
    added 1544 days ago

    I should also add that it makes fantastic canapes or pre dinner nibbles too - simply roast the beef and some cherry tomatoes, place on top of some toasted baguette with a piece of baby spinach on the bottom. Drizzle with aioli to finish. Alternatively serve beef, tomatoes, aioli and bread on a platter for guests to serve themselves.

    • Flag comment for moderation
  • AnnaMM
    AnnaMM
    added 1545 days ago

    Totally yum! And so easy for something that ends up looking so fancy :)

    • Flag comment for moderation
  • Franklinn21
    Franklinn21
    added 1545 days ago

    This dish caught my eye and the feedback from dinner guests was flattering!

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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