Eye Fillet with a Red Wine and Barberry Sauce

10:00 pm on 22 December 2003

(Serves 6)

Ingredients Eye Fillet

  • 1 kilogram piece fully trimmed eye fillet, tied to retain shape.
  • 2 cloves garlic, crushed
  • 3 tablespoons olive oil
  • freshly ground black pepper
  • salt

Ingredients Sauce

  • 250 mls red wine
  • cup barberries or dried cranberries
  • 100 mls port
  • 1-2 teaspoons brown sugar
  • 3 sprigs thyme
  • salt and freshly ground black pepper
  • 500 mls beef stock
  • 15 grms butter – optional

Method Eye Fillet

Preheat oven 220ºC - fanbake.

Combine the garlic, olive oil and black pepper and rub well into the meat. Place a heavy based fry pan over a high heat and when hot sear the beef on all sides.

Transfer to the oven and cook for 20-25 minutes or until cooked to your liking. Remove from the oven and rest, lightly covered for 10 minutes.

Method Sauce

In a medium sized saucepan, combine the red wine, port and the thyme. Bring to the boil then reduce the heat slightly and cook until reduced by two thirds. Remove the thyme then add the stock and barberries and cook again until the sauce has reduced down and is syrupy. Add 1 teaspoon sugar and taste. If it is too tart add another teaspoon of sugar. Season with salt and pepper. When ready to serve reheat and whisk in the butter.

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