Eye Fillet with Roasted Truss Tomatoes


Tender and lean, beef eye fillet is the perfect centrepiece for a special dinner - whether you're hosting friends or treating yourself.

Prep time: 15 mins 

Cooking time: 30 mins  

Serves 4 


  • 1-1.5kg Beef Eye fillet  

  • 2 punnets truss tomatoes 

  • tbsp caramelised balsamic vinegar  

  • 4 sprigs of thyme  

  • 1 tbsp brown sugar  

  • 1 punnet baby spinach  


  1. Pre-heat your oven to 180ºC.

  2. Prepare the eye fillet by removing the thin membrane on top of the meat. 

  3. In a hot frying pan sear the meat for approx. 2 mins on each side until golden brown. 

  4. Place the eye fillet on a baking tray lined with baking paper, and cook for approx. 20-40 mins depending on size and preferred doneness. 

  5. Meanwhile, place the tomatoes on a baking tray with baking paper, drizzle with olive oil and caramelised balsamic vinegar, season with salt and pepper, and place in the oven for 15 mins until soft and brown. Remove from oven and set aside. 

  6. Meanwhile, sauté your spinach in a hot frying pan until vibrant green.

  7. Serve the beef in thin slices, topped with caramelised roasted tomatoes with spinach on the side. 

Cook's Note

Once the beef is cooked, let rest for at least 15 minutes before slicing to allow the meat to relax.