Eye Fillet with Blue Cheese Sauce

Eye Fillet with Blue Cheese Sauce


289 people made this

When you are serving a lot of people, a whole eye fillet is a great way to go. The sauce is a lovely blend of flavours and the blue cheese isn't overpowering.


Serves: 8 

  • 1.5kg whole beef eye fillet
  • 1/2 cup teriyaki sauce
  • 1/2 cup (125ml) red wine
  • 2 cloves garlic, chopped
  • 125g blue cheese, crumbled
  • 1/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 1/2 teaspoons Worcestershire sauce

Preparation:5min  ›  Cook:1hour  ›  Extra time:30min marinating  ›  Ready in:1hour35min 

  1. Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
  2. Preheat oven to 230C.
  3. Place tenderloin on baking tray and cook in preheated oven for 15 minutes. Reduce heat to 190C and cook for 30 to 40 more minutes, or to desired doneness. Allow to rest for 10 minutes before slicing.
  4. In a saucepan over low heat combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

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