1 kg centre cut piece eye fillet
1⁄2 cup chopped fresh herbs – basil, mint, chervil
finely grated zest of 1 lemon
2 cloves garlic, finely chopped
sea salt and freshly ground pepper
Remove all sinew and fat from the fillet and butterfly it out to 1cm thickness. Slice the beef lengthways 2 /3 of the way through and open it up like a book. Place between 2 large pieces of plastic wrap and use a rolling pin to gently pound it out to an even thickness. You should end up with a rectangle of meat approximately 35 x 25cm in size.
Lay the beef out flat and season generously with salt and pepper. Combine the herbs, zest and garlic and sprinkle evenly over the meat.
With the long side facing you, roll the meat up tightly and tie with string at 2cm intervals. The beef can be prepared to this stage the day before. Cover well and refrigerate, but allow to come back to room temperature before cooking.
Preheat oven to 200°C. Heat a heavy pan or the barbecue hot plate to a high temperature. Lightly rub the beef with oil and season well. Sear the beef on all sides until well coloured. Transfer to a shallow roasting pan and roast in the oven for 12-15 minutes for medium rare. Allow the meat to rest for at least 15 minutes before slicing. Serve warm or at room temperature. Serves 8-10