Beef Fillet with Chimichurri

Beef Fillet with Chimichurri

Cooking time


  1. Preheat oven to 180C.
  2. For the Beef Fillet, trim sinew and excess fat from the beef. Wrap tightly in cling film and holding the two ends of the cling film, roll into a log and secure to keep fillet in a cylinder shape. Set aside in fridge for 30 minutes.
  3. Remove beef from cling film, season generously with salt. Allow beef to come to room temperature and absorb seasoning for at least 15 minutes.
  4. Heat an oven safe griddle pan over high heat. When hot, drizzle beef with Cobram Estate Robust Extra Virgin Olive Oil then sear in the pan on all sides until browned all over.
  5. Cook beef in the oven until the internal temperature reaches 48-50C or longer until cooked to your liking. Remove from the oven and allow to rest for at least 15 minutes. Carve into slices to serve.
  6. For the Chimichurri Sauce, wash herb leaves thoroughly under cold running water. Place into a blender along with remaining ingredients and process to a thick smooth paste. Season with salt and pepper, to taste. Transfer to a small serving bowl.
  7. Serve sliced Eye Fillet on a large plate with the Chimichurri on the side.

Ingredients Chevron Icon

Beef Fillet

1.2kg piece eye fillet


30ml Cobram Estate Robust Extra Virgin Olive Oil

Chimichurri Sauce

¼ bunch parsley, leaves picked

½ bunch mint, leaves picked

3 stems basil, leaves picked

125ml Cobram Estate Robust Extra Virgin Olive Oil

50ml red wine vinegar

25ml orange juice

juice of ½ lime

1 long green chilli

1 clove garlic

salt and pepper, to taste