Rubbed with fragrant herbs, then served with sharp and savoury blue cheese sauce
Serves 8
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This rosy beef eye fillet coated with a layer of fresh herbs could fool you into thinking it needs much more preparation than it requires. However, it is made with brandy for a little bit of extra indulgence, and definitely comes through with its complementary blue cheese sauce that adds tartness and savouriness, while keeping the flavours of the beef intact.


  • 1.2 kg beef eye fillet, trimmed
  • 20 g butter
  • ½ cup (125 ml) brandy
  • 1 cup finely chopped fresh flat-leaf parsley
  • 2 tbsps finely chopped fresh tarragon


  • ½ cup (120 g) sour cream
  • ½ (85 g) Lebanese cucumber, diced
  • 75 g mild blue cheese, coarsely chopped
  • 1 clove garlic, crushed
  • 2 tbsps finely chopped fresh chives
Preheat oven to 220 C.
Tie beef with kitchen string at 2 cm intervals; season. Melt butter in a heavy baking dish; cook fillet until browned all over.

Add brandy and roast in oven 18 mins, basting frequently. Remove from oven; cover and stand until cool. Place roast on a piece of plastic wrap. Sprinkle with herbs; roll to coat. Enclose in plastic wrap; leave at room temperature for up to 2 hrs before serving.


Meanwhile, to make blue cheese sauce, combine ingredients in a medium bowl and season.


Serve beef sliced with blue cheese sauce.

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