Eye Fillet with Roasted Truss Tomatoes



  • 1 HFM Beef Eye fillet  

  • 2 punnets truss tomatoes 

  • Tbsp balsamic vinegar  

  • 4 sprigs of thyme  

  • 1 Tbsp brown sugar  

  • 1 punnet baby spinach  



  1. Pre-heat your oven to 180º

  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 mins ( for a small eye fillet - for a larger one for approx. 40 mins). 

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

  6. Once the beef is cooked let rest for at least 15 mins. 

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

  8. Alongside your spinach, serve the beef in thin slices and top with caramelised roasted tomatoes.