Ingredients
- 1.5kg-2kg Beef Eye Fillet
- 1 tbsp Pendleton Olive Estate Extra Virgin Olive Oil
Pineapple Salsa:
- 1 medium pineapple, diced
- 1 medium red capsicum, diced
- 1 small red onion, diced
- ½ green jalapeño pepper, seeds removed, finely diced
- 1 cup coriander, chopped
- 1 lime, juiced
Serves: 6
Preparation Time: 100 minutes
Difficulty: A little effort required
Attributes: Gluten-Free
Method:
- Trim and discard any fat or sinew from beef fillet. If your fillet is thinner at one end, fold it under itself to form an even thickness and tie with kitchen twine string at regular intervals. Season and generously rub with olive oil. Set aside at room temperature for at least 45 mins before cooking.
- Preheat the BBQ to a medium high heat. Brown the beef for 15 mins on all sides, turning every 3-4 mins.
- Move fillet to indirect heat, cover with the barbeque lid and cook for 25-30 mins for medium doneness.
- Meanwhile, to make salsa, combine all ingredients in a medium bowl. Season, stir to combine.
- Remove beef from heat, cover loosely with foil and rest for 10 mins. Cut into 1cm thick slices and serve with salsa.