2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped
Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with a paper towel. Heat sunflower oil in a large roasting pan over medium-high heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve thickly sliced, and garnish with shiso if desired.
Luscious deep berry and plum flavours are followed by hints of pepper and balanced by charry oak and smooth silky tannins.