Donna Hay: Basics To Brilliance

Serve this delicious beef with hand-cut chips or crispy roasted potatoes and Dijon mustard.


  • 1 tablespoon extra virgin olive oil

  • 800g beef eye fillet, trimmed

  • Tarragon salt

  • ½ cup tarragon leaves, finely chopped

  • 2 teaspoons sea salt flakes

  • 1 teaspoon cracked black pepper


  • 1.

    To make the tarragon salt, place the tarragon, salt and pepper in a small bowl and mix to combine.

  • 2.

    Preheat oven to 200°C (400°F). Reserve 1 tablespoon of the tarragon salt and set aside.

  • 3.

    Spread the remaining tarragon salt evenly onto a sheet of non-stick baking paper and set aside.

  • 4.

    Heat the oil in a large non-stick frying pan over high heat. Add the beef and cook for 2–3 minutes each side or until well browned.

  • 5.

    Remove the beef from the pan and place at one end of the sheet of salted paper. Roll to enclose and coat the beef. Transfer to an oven tray and unroll the paper.

  • 6.

    Roast for 15–18 minutes for medium rare or until cooked to your liking. Cover loosely with aluminium foil and allow to rest for 5–10 minutes.

  • 7.

    Slice the beef and serve with the reserved tarragon salt.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 321kj
  • Fat Total 13g
  • Saturated Fat 4g
  • Protein 45g
  • Carbohydrate 5g
  • Sugar 0g
  • Sodium 498mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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