Slow-Roasted Grass-Fed Beef Eye Fillet | The Elegant Christmas Roast

As the festive season approaches, Australians are turning to premium beef for their Christmas feasts. A Grass-Fed Beef Eye Fillet is the perfect centrepiece: tender, flavourful, and effortlessly elegant. At Tender Gourmet Butchery, our grass-fed eye fillets are locally sourced and expertly trimmed to ensure every roast delivers the quality and flavour you expect from Australia’s most awarded gourmet butcher.

This recipe celebrates simplicity. It highlights the beauty of slow-roasting premium beef to bring out its natural richness, complemented by garlic, herbs, and a touch of olive oil. Whether served warm from the oven or thinly sliced and chilled for Boxing Day, this beef eye fillet roast is a sophisticated choice that never fails to impress.

Recipe Details

Prep Time: 15 minutes | Cook Time: 45 to 55 minutes | Serves: 6 to 8

Ingredients

To create this Grass-Fed Beef Eye Fillet Roast, you will need:

• 1.2 to 1.5 kg TGB Grass-Fed Beef Eye Fillet, trimmed
• 2x tablespoons olive oil
• 4x garlic cloves, crushed
• 2x sprigs rosemary, finely chopped
• 1x sprig thyme
• 1x tablespoon Dijon mustard
• Salt and cracked black pepper
• 1x cup beef stock or red wine for resting

This Beef Eye Fillet Recipe is all about quality. The better the beef, the better the result. Using TGB’s locally sourced grass-fed beef ensures exceptional tenderness, balanced marbling, and a rich natural flavour that truly stands out on the Christmas table.

Method

Roasting a Grass-Fed Beef Eye Fillet is simple once you understand the timing and technique needed to achieve perfect results.

1. Remove the beef from the fridge 30 minutes before cooking so it reaches room temperature.
2. Preheat the oven to 200 °C (fan-forced).
3. Combine olive oil, garlic, rosemary, thyme, mustard, salt, and pepper in a small bowl to form a paste. Rub generously over the beef fillet.
4. Heat a heavy ovenproof pan over high heat and sear the beef on all sides for 2 to 3 minutes until browned.
5. Transfer to the oven and roast for 25 to 30 minutes for medium-rare (internal temperature 55 to 60 °C) or longer for your preferred doneness.
6. Remove from the oven, cover loosely with foil, and rest for 15 minutes before slicing.

This beef eye fillet roast delivers melt-in-your-mouth tenderness and a delicate herb crust infused with garlic and rosemary. Serve it sliced thickly with roast vegetables, or pair it with a rich red wine jus for an elegant Christmas presentation.

If you prefer outdoor cooking, this recipe also works beautifully on a covered barbecue using indirect heat, perfect for a warm Australian Christmas day.

Butcher’s Tip

• Always rest your Beef Eye Fillet Roast before carving to allow juices to redistribute.
• Use a meat thermometer to achieve a safe internal temperature of at least 55 °C for medium-rare.
• Brush the fillet with balsamic glaze during the final 10 minutes of roasting for extra depth and shine.
• Slice against the grain for the most tender results.

A premium Grass-Fed Beef Eye Fillet from Tender Gourmet Butchery guarantees consistency, flavour, and restaurant-quality results at home.

Health Benefits of Grass-Fed Beef

Choosing grass-fed beef means choosing a more nutritious and sustainable option. Grass-fed cuts are naturally leaner, richer in omega-3 fatty acids, and higher in vitamins A and E. The result is a cleaner, healthier source of protein that’s perfect for festive dining.

This Beef Eye Fillet Recipe combines indulgence with nutrition. It’s a premium roast that fits both celebration and wellbeing, delivering exceptional flavour without compromise.

Why Choose Tender Gourmet Butchery

At Tender Gourmet Butchery, we pride ourselves on sourcing only the finest Australian beef. Every fillet is aged for tenderness and prepared by our skilled butchers to ensure unmatched quality. With over 200 national awards, TGB remains the benchmark for gourmet butchery across Sydney and beyond.

Our grass-fed beef is locally sourced, ethically raised, and dry-aged to perfection, because great meals begin with great ingredients.