Let’s start cooking
Preheat a fan forced conventional oven to 180 degrees Celsius. Line a 20cm x 20cm baking tray with baking paper. Have your butcher prepare your eye fillet for roasting by removing any excess fat. Place the eye fillet on a cutting board and pat dry with paper towel. Season the meat well with salt and pepper ensuring that all sides are covered with seasoning.
Place a medium to large frying pan on high heat and cover the bottom of the pan with a light layer of olive oil. Bring to heat and then place the eye fillet into the pan. Cook the eye fillet until all sides are browned and a nice crust has formed. Remove the eye fillet from the pan and place back onto a cutting board. Take the jam and cover the entire roast ensuring you have a nice even layer.
Transfer the roast to the baking tray and place in the oven uncovered to cook for 18 – 20 minutes, for a roast medium-rare. Whilst the roast is cooking combine the garlic and butter in a small bowl and set to one side. Once the roast has finished cooking remove from the oven and cover with a piece of aluminium foil and allow to rest for 10 to 15 minutes. When ready to serve slice the roast into pieces about 2 – 3 cm thick and then serve on a plate, topped with a good dollop of the garlic butter.
Serving suggestion – serve with green beans and crunchy roast potatoes.
Recipe by Tanya Bartolini