Ingredients Jump to Instructions ↓

  1. 1 1/3kg beef eye fillet, trimmed

  2. 1/3 cup olive oil

  3. 1 cup flat-leaf parsley leaves, roughly chopped

  4. 1/4 cup oregano leaves, roughly chopped

  5. 2 tablespoons thyme leaves, roughly chopped

  6. 2 tablespoons brandy or beef stock

  7. 1/4 cup balsamic vinegar

  8. 1/4 cup caster sugar

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C. Cut fillet of beef in half crossways to make 2 fillets. Season with salt and pepper. Heat 2 tablespoons oil in a large, heavy-based frying pan over medium-high heat. Sear beef, 1 fillet at a time, turning, for 5 minutes or until browned. Transfer to a large roasting pan. Combine parsley, oregano and thyme in a bowl. Press herbs on top of each fillet. Combine remaining 2 tablespoons oil and brandy. Pour over beef. Cover pan tightly with foil. Roast beef for 30 to 35 minutes for medium or until cooked to your liking. Remove from oven. Set aside for 1 hour. Pour meat juices into a frying pan. Add vinegar and sugar. Bring to the boil, stirring, over high heat. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until sauce is thick. Thickly slice beef. Drizzle with balsamic glaze and serve.


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