Quick Roasted Beef Eye Fillet with a Warm Winter Freekah Salad

By Sarah Tuck, Dish Magazine
Quick Roasted Beef Eye Fillet with a Warm Winter Freekah Salad
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Roasted Beef Eye Fillet

  • 2 x 300-gram packs of Silver Fern Farms Beef Eye Fillet Steaks
  • 2 tablespoons olive oil
  • sea salt and ground black pepper

Warm Winter Freekeh Salad

  • 400 grams freekeh
  • ¼ teaspoon salt
  • ¾ cup chopped toasted walnuts
  • ½ cup black olives, stones removed, roughly chopped
  • ½ cup semi-dried tomatoes, roughly chopped
  • ⅓ cup finely chopped parsley
  • ⅓ cup finely chopped mint
  • 1½ cups wild rocket or watercress
  • 200 grams feta, crumbled

Pesto dressing

  • ½ cup roughly chopped parsley
  • 1 cup basil leaves
  • ⅓ cup extra virgin olive oil
  • ¼ cup grated parmesan
  • 1 clove garlic, crushed
  • ½ cup chopped walnuts
  • 1 teaspoon apple cider vinegar
  • salt and pepper


Beef Eye Fillet Steaks

Drizzle fillets with oil and season well with salt and pepper. Cook in a frying pan over medium-high heat for 3-4 minutes each side. Cover with tinfoil and rest for 5 minutes.

To serve: Slice the eye fillet against the grain and serve with Warm Winter Freekeh Salad, recipe below.

Warm Winter Freekah Salad

Rinse the freekeh in a sieve with cold running water until the water runs clear. Bring 2⅓ cups of water to a boil in a large saucepan. Add the freekeh and salt, reduce heat to very low, cover and cook for 15–20 minutes until the water is absorbed and the freekeh is fluffy and cooked through. Rest for 10 minutes off the heat, then toss with remaining ingredients and drizzle with the dressing, to serve.

Pesto dressing

Put all the ingredients in a small food processor and whiz to combine. Season to taste with salt and pepper. Thin to desired consistency with a little water.

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