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How to Cook a Whole Beef Eye Fillet on the BBQ

Cooking a whole beef eye fillet on the BBQ is a wonderful way to impress your friends and family with a tender, succulent cut of meat that is bursting with flavour. This cut, often referred to as the fillet or tenderloin, is prized for its buttery texture and is ideal for special occasions or alfresco dining. Here’s how you can achieve that perfect BBQ eye fillet, step by step.

What You Will Need

Ingredients:

• 1 whole beef eye fillet (approximately 1 to 2 kg)
• Olive oil
• Sea salt
• Freshly ground black pepper
• Fresh herbs (optional, such as thyme or rosemary)
• Garlic (optional)

Equipment:

• A BBQ (charcoal or gas)
• Meat thermometer
• A sharp knife
• Foil
• A chopping board
• Tongs

Preparing the Fillet

1. Choose the Right Cut: Purchase your whole beef eye fillet from a reputable butcher. Look for a piece that has a good amount of marbling, as this will enhance the flavour during cooking.

2. Trimming: If necessary, trim any excess silver skin or fat from the fillet to ensure even cooking and better flavour.

3. Seasoning: Rub the fillet with olive oil, then generously season it with sea salt and freshly ground black pepper. If you like, add minced garlic and chopped fresh herbs to the seasoning for an added depth of flavour.

4. Resting: Allow the seasoned fillet to sit at room temperature for about 30 minutes before cooking. This helps the meat cook evenly.

Setting Up the BBQ

1. Prepare the Grill: If you are using a charcoal BBQ, light the coals and create a two-zone fire – one side for direct heat and one side for indirect heat. For a gas BBQ, turn on half of the burners to medium-high.

2. Preheat: Allow the BBQ to preheat for about 10-15 minutes. If using a charcoal grill, wait until the coals have turned white-hot before placing the meat on the grill.

Cooking the Fillet

1. Searing: Place the whole eye fillet directly over the hot coals or heated burners for a few minutes on each side. You’re looking for a nice brown crust to form – typically around 3-4 minutes per side.

2. Indirect Cooking: Once the fillet is nicely seared, move it to the cooler side of the BBQ (indirect heat). This will allow the meat to cook through without burning on the outside.

3. Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the fillet. For medium-rare, aim for an internal temperature of about 55-57°C (130-135°F). This should take around 30-40 minutes, but it’s essential to monitor the temperature closely, as cooking times can vary depending on the size of the fillet and the heat of your BBQ.

4. Basting (Optional): You can baste the fillet with additional olive oil or a herb-infused butter during cooking for extra flavour and moisture.

Resting the Meat

Once the eye fillet has reached your desired doneness, carefully remove it from the BBQ and wrap it loosely in foil. Let it rest for at least 15 minutes. This resting period allows the juices to redistribute within the meat, ensuring a tender and juicy fillet when you slice it.

Serving

After resting, place the fillet on a chopping board. Using a sharp knife, slice it into medallions, aiming for about 2-3 cm thick pieces. Serve with your choice of sides, such as grilled vegetables, a fresh salad, or creamy mashed potatoes. A drizzle of balsamic reduction or a peppercorn sauce can also elevate the dish further.

Conclusion

Cooking a whole beef eye fillet on the BBQ may seem intimidating, but with careful preparation and attention to detail, you can create a mouthwatering dish that will astound your guests. Embrace the joy of outdoor cooking and enjoy the rich flavours this spectacular cut of meat has to offer. Happy grilling!

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