Beef Eye Fillet with Asparagus Salad and Horseradish Cream

Beef Eye Fillet with Asparagus Salad and Horseradish Cream

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 9, 2018.

-If you’re not up for using the BBQ, simply preheat oven to 220°C. Cook beef and asparagus on a grill pan on medium-high heat as per step 2 and 3 of the recipe. Then simply toast bread in oven on a tray for about 5 minutes, until golden.



  • 1 pack beef eye fillet
  • 1 Tbsp man rub spice

Asparagus Salad

  • 1 ciabatta bread
  • 1 clove minced garlic
  • ½ bunch asparagus
  • 1 Lebanese cucumber
  • ½ pack rocket

To Serve

  • 1 pack horseradish cream
  • 1/3 bunch mint leaves
  • 1/3 bunch parsley, chopped


  1. Prep beef Preheat BBQ grill and hot plate to medium-high. Pat beef dry and toss in a medium bowl with a small drizzle of oil and man rub spice. Season with salt.
  2. Prep salad Dice ciabatta bread 3cm, then toss in a large bowl with garlic and a small drizzle of oil. Season with salt. Trim ends off asparagus, drizzle with a little oil and season.
  3. Cook beef Cook asparagus on BBQ grill for about 5 minutes, turning often, until tender. Cook bread at the same time, on BBQ hot plate, for about 5 minutes, until golden. Turn often.
  4. Cook bread and asparagus Thinly slice cucumber, then add to a platter with rocket and a small drizzle of olive oil and vinegar. Top with asparagus and bread croutons.
  5. Serve salad topped with beef, horseradish cream, mint and parsley.

Nutritional Information

Energy 2445 kj
584 kcal
Protein 41.2g
Carbohydrate 37.0g
Fat 29.6g