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Serves 4 2 tbsp Massel Stock Powder, Beef Style
1 teasp Extra Virgin Olive Oil
Beef Eye Fillet Roast (in one piece)
1 1/2 tbsp Massel Supreme Gravy
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Preheat oven to 240oC. Brush the outside of the trimmed piece of beef with olive oil and coat with the Massel Stock Powder, rubbing it into the meat. Brown meat in a large frying pan for a couple of minutes. This will give it a nice dark brown colour. Transfer the roast to a rack in a baking dish. Bake for 7 minutes . Reduce heat to 180oC (350oF). Baste roast with pan juices. For Rare- bake for another 10 minutes. For well done- bake for 20-25 minutes. Cover the meat and rest it for at least 12 minutes before carving. Meanwhile prepare the gravy according to the instructions on the Massel cannister, using the left over pan juices as well. Serve on a bed of mashed potatoes with gravy on the side(in picture we have used roasted potato and zucchini with olive oil and thyme).
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