Eye Fillet With Oven Roasted Farm Animal Potatoes

Thanks for the pastry cutters Shona as you can see we have put them to good use.



1 kg of beef eye fillet in the piece
Oil

Rub the fillet with oil and roast at 160C for about 45 mins low in the oven (time will vary depending on how thick the fillet is). You are cooking for a medium rare finish. Do not sear the meat first.
Serve with roasted potatoes, steamed asparagus, plenty of freshly ground black pepper and a beef stock and red wine reduction.
The red wine reduction is simply 1 cup of beef stock, 1 cup of good red wine and a bouquet garni. Simmer to reduce to about half the original volume.