Eye Fillet with Anchovy Butter

, from Issue #100. November, 2021
Photography by Josh Griggs.
Eye Fillet with Anchovy Butter

A classic combination, this tender cut of beef makes a very impressive centrepiece and is the perfect main course for a gathering of family and friends.

Serves: 10


100 grams butter, at room temperature
4-6 good-quality anchovies, very finely chopped
finely grated zest 1 lemon
2 cloves garlic, crushed
2 tablespoons finely chopped parsley
¼ teaspoon chilli flakes
sea salt and ground pepper

1½-2-kilogram piece eye fillet of beef, trimmed and tied (see Cook's note)
olive oil
sea salt and ground pepper

Horseradish Sauce, optional (see recipe below)


ANCHOVY AND LEMON BUTTER: Place all the ingredients in a bowl, season with salt and pepper and combine well. Cover and chill. Allow to come to room temperature just before you’re ready to serve.

BEEF: Preheat the oven to 220°C fan bake.

Brush the fillet with oil and season generously with salt and pepper.

Heat a large frying pan or grill plate and when very hot, sear the beef on all sides. This should take about 8 minutes. Place on a lipped baking tray and roast for 20 minutes for medium-rare beef. Allow to rest, lightly covered with a piece of baking paper and a tea towel, for 15 minutes before carving.

TO SERVE: Transfer to a platter and smear a little of the anchovy and lemon butter over the top of the fillet, serving the rest separately. Serve with the Horseradish Sauce, if using.

COOK'S NOTE: Fold the tapered end of the fillet under itself, then tie in sections with cooking string to form a neat log. This helps the fillet to cook evenly.

Horseradish Sauce

½ cup cream
3 tablespoons horseradish sauce
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
sea salt and ground pepper


Whisk the cream, horseradish sauce and mustard together to soft peaks. Add the vinegar and season well.