Sundried Tomato and Pine Nut Stuffed Eye Fillet

    1 hour 10 minutes

    This roast is easy to prepare for a dinner party and the stuffing is versatile enough to be used with lamb, if you prefer.

    28 people made this

    Serves: 8 

    • 6 tablespoons olive oil, divided
    • 1/2 cup (60g) pine nuts
    • 1/2 cup chopped eschalots or small onions
    • 2 cloves garlic, minced
    • 2/3 cup chopped oil-packed sundried tomatoes
    • 1 cup (125g) breadcrumbs
    • 1/4 cup chopped fresh parsley
    • 1 pinch salt and pepper to taste
    • 1 (1.5 kg) eye fillet roast

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 220 degrees C.
    2. Heat 3 tablespoons olive oil in a frypan over medium heat. Stir in pine nuts and cook until golden brown. Remove with a slotted spoon and drain on paper towels.
    3. Place eschalots in the frypan. Cook and stir until tender, about 5 minutes. Mix in garlic and sundried tomatoes and cook 2 minutes. Remove frypan from heat, mix in pine nuts, breadcrumbs and parsley. Season with salt and pepper, and set aside to cool.
    4. Slice the eye fillet lengthways across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the eye fillet with kitchen string to secure the stuffing and transfer to a baking tray. Rub the remaining olive oil over the surface of the meat. Season with salt and pepper.
    5. Roast in the preheated oven for 15 minutes. Lower oven temperature to 180 degrees C and continue cooking for 20 minutes. Remove from oven and let the meat rest for 15 minutes before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (23)


     -  12 Feb 2012


    Another great recipe from George R! The only thing I ommitted was the parsley which I dont care for. This was a fantastic recipe that was elegant while simple to make.  -  16 Apr 2006  (Review from Allrecipes USA and Canada)


    Really good! The stuffing is a delicious mixture that really complements the meat. I roasted mine at a higher temperature for a little longer than the recipe called for because we like ours more medium.  -  18 Feb 2007  (Review from Allrecipes USA and Canada)