Roast recipe
A roast eye fillet log is a premium centrepiece that rewards simple, careful cooking. This version is brushed with garlic, thyme and horseradish cream, roasted with pickling onions, then served with char-grilled eggplant, pumpkin, mushrooms, sesame seeds, tahini dressing and steamed green beans.
Best cut for this recipe: eye fillet log. It is lean, tender and elegant, so the key is to sear well, roast gently, and rest properly before carving across the grain.
Why This Roast Works
Browning the eye fillet log gives the outside better colour and flavour before it goes into the oven.
Garlic, thyme and horseradish cream add warmth and lift without overpowering the tender beef.
Pickling onions, eggplant, pumpkin and mushrooms bring sweetness, char and earthiness to the plate.
A 10 to 20 minute rest helps keep the eye fillet juicy and easier to slice cleanly.
Roast Eye Fillet Log With Horseradish and Mushrooms
Eye Fillet and Vegetables
- 1kg eye fillet log
- 3 cloves garlic, crushed
- 1 tbsp thyme leaves, plus extra thyme leaves to garnish
- 2 tbsp horseradish cream
- 8 small pickling onions, peeled
- 3 Japanese eggplants, thinly sliced lengthways, or 1 small normal eggplant
- 1/2 small butternut pumpkin, thinly sliced into wedges
- 400g mixed Asian mushrooms, thickly sliced
- 1 tsp sesame seeds, toasted
- Steamed green beans, to serve
Tahini Dressing
- 3 tbsp tahini
- 2 tsp honey
- 1 tbsp lemon juice
- Salt and pepper, to season
Quick Method
Brown the eye fillet log all over in a medium-high non-stick fry pan.
Brush with garlic, thyme and horseradish, then roast with pickling onions.
Cover loosely with foil and rest before carving.
Plate with char-grilled vegetables, tahini dressing, sesame seeds and green beans.
Shop the cuts for this recipe
Premium roastPremium Australian beef, expertly butchered and packed for cold-chain delivery. Choose your roast, rest it properly, and carve across the grain for the best result.
What Customers Say About Our Beef
“Superb quality meat. Made for a sensational beef wellington.”
MervetEye fillet style roast“Great whole wagyu fillet.”
DavidSydney, AU“The flavour and tenderness were exceptional. We will be ordering on a regular basis.”
Melinda ButterfieldWagyu Eye Fillet Steak SB6-7How to Cook Roast Eye Fillet Log
Eye fillet is naturally tender, so this recipe is about building flavour around the beef without overcooking it. Use a meat thermometer where possible, especially if you are cooking for guests.
Preheat oven to 200°C. Tie the eye fillet log with short pieces of string at 5cm intervals. You can also ask your butcher to do this.
Brush the beef lightly with oil and sear all over in a medium-high non-stick fry pan until evenly browned. Season with salt and pepper.
Combine the crushed garlic, thyme leaves and horseradish cream. Brush the mixture over the beef.
Place the eye fillet log in a roasting dish. Toss the pickling onions around the meat, coating lightly in oil.
Roast for 45 to 60 minutes for rare, 60 to 75 minutes for medium, or 75 to 90 minutes for well done. For ease and accuracy, use a meat thermometer.
Remove the beef, cover loosely with foil, and rest in a warm place for 10 to 20 minutes before carving across the grain.
Meanwhile, heat a lightly oiled grill pan or barbecue over high heat. Cook the eggplant, pumpkin and mushrooms for 2 to 3 minutes each side, or until charred and tender.
Whisk the tahini, honey and lemon juice in a small bowl to combine. Season with salt and pepper.
Serve the carved eye fillet log with the onions, char-grilled vegetables, sesame seeds, tahini dressing and steamed green beans.
Butcher Tips for Roasting Eye Fillet
Tying helps the eye fillet hold an even shape, which supports more even roasting and cleaner slices.
The sear builds colour and flavour on a lean, premium cut that does not have heavy external fat.
Eye fillet is best when cooked accurately. Check the centre rather than guessing from time alone.
Resting allows the juices to settle, which gives you cleaner carving and a better eating experience.
Use a sharp knife and slice across the grain into neat medallions.
The horseradish and tahini dressing bring sharpness and creaminess, while green beans keep the plate fresh.
Roast Eye Fillet FAQs
For the most accurate result, use a meat thermometer and remove the beef slightly before your final target temperature. The roast will continue to rise a little while it rests.
Yes, tying helps create an even shape so the beef cooks more evenly. Your butcher can tie the log for you if you prefer.
Rest it loosely covered with foil for 10 to 20 minutes before carving. This helps the juices redistribute and keeps the slices tender.
The vegetables are best cooked close to serving so they stay charred and tender. You can slice them ahead of time and cook them while the beef rests.
This recipe pairs eye fillet with onions, eggplant, pumpkin, mushrooms, tahini dressing and green beans. Roast potatoes, leafy greens or a simple salad also work well.
Make your next dinner centrepiece count. Browse our full eye fillet range, choose a Grass-Fed Eye Fillet Log or Angus Eye Fillet Log, and explore more beef roasts for your next occasion. Order with confidence through our cold chain delivery.