Beef Eye Fillet with Bean Salad and Horseradish Cream

Beef Eye Fillet with Bean Salad and Horseradish Cream

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 17, 2019.



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

Bean Salad

  • 1 ciabatta
  • 1 clove minced garlic
  • ½ pack green bean
  • ½ telegraph cucumber
  • ½ bag baby spinach

To Serve

  • 1 pack horseradish cream
  • ½ bunch mint
  • ½ bunch parsley

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar


  1. Prep beef Preheat BBQ grill and hot plate to medium-high. Pat beef dry and toss in a bowl with a drizzle of oil and man rub spice. Season with salt.
  2. Prep salad Tear or dice bread 3cm and toss in a bowl with garlic and a drizzle of oil. Season with salt. Trim beans, drizzle with oil and season.
  3. Cook beef Cook beef on BBQ grill for 4-5 minutes each side for medium-rare, or until cooked to your liking. Rest, covered, for a few minutes before slicing thinly.
  4. Cook bread and beans Cook beans on BBQ grill for 4-5 minutes, turning often, until tender. Cook bread at the same time on hot plate for about 5 minutes, turning often, until golden.
  5. Make salad Slice cucumber thinly on an angle and add to a platter with spinach and a drizzle of olive oil and vinegar. Top with beans and croutons.
  6. Serve salad topped with beef. Dollop over horseradish cream and sprinkle over herbs.