Pepper-rubbed beef
A classic combo every Kiwi is sure to enjoy, let this pepper-rubbed beef steal the show this Christmas. A whole beef eye fillet, perfectly cooked on the barbeque, rubbed with black pepper, garlic and fresh herbs. Give this mouthwatering beef a creamy companion by serving it up with a classic potato salad.
Ingredients
Method
Ingredients
- 2 Tbsp freshly cracked black peppercorns
- 4 cloves garlic, minced
- 2 sprigs rosemary, finely chopped or 1 Tbsp dried rosemary
- 1 Tbsp fresh thyme leaves, finely chopped or 2 tsp dried thyme
- 1 tsp ground cinnamon
- 1.2 - 1.4kg whole beef eye fillet
Method
- Place the pepper, garlic, rosemary, thyme and cinnamon in a small bowl and mix to combine. Rub the beef with olive oil and coat evenly with the pepper rub.
- Preheat your barbecue or grill pan to high heat. Cook the beef for 25 minutes for medium-rare or until cooked to your desired doneness, turning every 5 minutes
- Transfer to a plate, cover with foil and rest for at least 10 minutes. Slice the beef and place on a platter, and serve with a classic potato salad.
Top tip: To get perfectly medium-rare beef we suggest using a probe thermometer and cooking until the internal temperature reaches 55-60°C before resting. If medium is more your style, aim for 60-65°C.