Whole Juice Eye Fillet

Prep time	Cook time	Servings
25 mins	45 hours	6

Ingredients:

1.2kg Whole beef eye fillet ½ bunch thyme, ½ bunch rosemary, Olive oil for brushing Sea salt and freshly cracked black pepper Roast vegetables: 2 bunches baby golden beetroots, trimmed, washed, cut in half 2 bunches heirloom carrots, trimmed, washed, cut in half 2 red onions, peeled, cut into wedges Barbecued asparagus: 3 bunches asparagus, woody ends trimmed Olive oil

Prepare the Beef
Trim any fat from the beef fillet. Dip a brush made of thyme and rosemary sprigs into oil and lightly brush the fillet. Season generously with salt and pepper.
Prepare the Vegetables
Place your choice of vegetables in a baking dish. Toss with a little oil, season with salt and pepper, and place them in the barbecue with the lid down. Cook for 20-30 minutes, then remove and set aside.
Sear the Beef
Heat the barbecue to high. Place the fillet directly over the high heat and sear for 15 minutes, turning every 3-4 minutes to achieve an even crust.
Cook the Beef
Move the fillet to an area of indirect heat. Close the barbecue lid and cook, turning once, for 15 minutes for medium-rare or 25-30 minutes for medium to well done.
Rest the Beef
Transfer the fillet to a carving board, loosely cover it with foil, and let it rest for 10 minutes to allow the juices to redistribute.
Grill the Asparagus
Using the rosemary brush, lightly coat the asparagus with oil. Grill the asparagus directly on the barbecue for 1 minute on each side, until lightly charred and tender.
Serve
Slice the rested beef into 1cm thick slices. Serve alongside the roasted vegetables and grilled asparagus, with jus or your choice of sauce on the side. Enjoy!