Charcoal Eye Fillet
Ingredients
2kg beef eye fillet
Dry Rub:
2 tsps dried thyme
1 tsp dried sage
2 tsp kosher salt
2 tsp black pepper
2 tsps mustard powder
Method
If possible remove the meat from the plastic wrapping 12 or more hours prior to cooking. Store in fridge until 1 hour before cooking. Trim and discard the silver skin and excess skin from the eye fillet. Pat dry with a paper towel.
Combine ingredients for dry rub and rub all over the meat. Tie the thin tail end of the eye fillet back to the main body of the meat with cooking twine or a heat proof rubber tie. Set up a charcoal kettle BBQ for indirect cooking (add coals to either side with drip tray in between*). Use enough briquettes for medium/low heat. Consult BBQ manufacturers guidelines or fill 2/3 of a standard chimney starter. Aim for a constant heat of 180-210°C. Higher heat is acceptable for the first 20 mins of cooking.
Wrap meat in pre-oiled Roasteasy and place on grille plate over drip pan. Try to tuck the loose ends of the Roasteasy under the meat as much as possible. Cook for 1 to 1 1/2 hours to an internal temperature of 63 to 65°C for medium rare. We do not recommend cooking higher than this as the meat will be dry. Let meat rest for 20 to 30 mins still covered with the Roasteasy.
*See our BBQ tips page for tips on how to do this.