Sufra Dayma: Eye Fillet Roast By Moushira Abdel-Malek Ingredients: 800 gms whole beef eye fillet (tied with kitchen string) 20 pickling onions (peeled, halved) 1/2 cup soy sauce 3/4 cup red wine 8 sprigs fresh rosemary 10 cloves garlic (unpeeled) 10-12 baby carrots Salt + pepper + grated nutmeg + allspice + thyme Method: Preheat oven to 220 degrees. Pierce meat around 8 times at different places with a sharp knife. Insert rosemary into piercings. Season meat liberally. Place onions into a lightly greased roasting pan. Place meat on top of onions. Scatter around garlic cloves and carrots. Thinly slice butter and place liberally over fillet and around pan. Combine soy sauce and wine in a jug. Pour over fillet. Cook for one hour for rare, one hour and 15 minutes for medium, and one hour and 30 minutes for well done. Remove from oven. Cover with foil and stand for 15 minutes. Serve slices of beef with carrots, onions, garlic and pan juices with boiled or mashed potatoes. Serves 4.
