Recipe: Pam's Slow cooked Eye Fillet with Caramelised Onions

This recipe ensures a perfect result every time by making use of your oven's temperature probe. The slow cook results in mouthwatering tender meat.

METHOD

1. Remove meat from fridge and let it come to room temperature.  
2. Trim beef fillet if not already done by your butcher – all silver sinew removed for even cooking fillet should be uniform in size – truss with string to keep the shape if necessary 
3. Coat fillet lightly with olive oil and mixture of garlic and onion powder and pepper spread a layer of Dijon mustard and sprinkle with chopped  thyme – be generous with seasonings – salt just before cooking 
4. Put in a roasting pan that can also be used on the cooktop  
5. It is best to use a meat probe function if you have one in your oven – Preheat oven to 110 degrees and set core temp to 55 degrees Celsius for medium rare or up to 60 for medium 
6. If your oven has a meat probe it will let you know when it's ready, otherwise have a meat thermometer on hand to check 
7. While beef is cooking, prepare caramelised onions.  (see below)
8. Once meat is finished remove from oven and take the meat out of the roasting pan. 
9. Heat the dish on the cooktop add a good knob of butter and extra olive oil and Worcestershire Sauce.
10. When sizzling, add the fillet and brown on all sides quickly (you don’t want to overcook) basting with the oil and butter until all nicely browned.
11. Remove beef from pan and rest on a warmed serving dish.  
12. Make sure to keep all the juices from the beef and add to the roasting pan  
13. At this stage you can add ½ cup of beef stock and a dash of cream to the pan to make a gravy to pour over the beef.
14. Reduce and season to taste.  
15. To serve, slice beef in generous slices. It should be very tender and evenly pink .  
16. Top beef with fresh herbs of your choice such as chopped chives, more  thyme, flat leaf parsley etc 
17. Pour over pan juices or gravy and lastly top with caramelized onion 
    
    Caramelised Onions
18. Add butter and glug of oil in small saucepan 
19. Add onions and all other ingredients 
20. Turn down to simmer and put lid on to sweat until very tender and translucent. 
21. To finish just before serving turn up heat and take off lid – watch carefully so not to burn but stir until caramelised