Mustard Marinated Eye Fillet

Marinade 175g whole seed mustard 3 large garlic cloves minced 2 tablespoons canola oil 2 tablespoons cumin ground 2 tablespoons fresh rosemary chopped fine 1 teaspoon salt 1 tablespoon milled black pepper 1x 2.2kg eye fillet trimmed (see tips & tricks) additional 2 tablespoons canola oil for cooking Mix together the marinade ingredients and rub all over the eye fillet. Wrap the fillet tightly in plenty of cling film, sit in a shallow dish and refrigerate for at least 2 days. The meat will become extremely tender during this time and the fillet will keep this way for up to a week. Roasted Preheat the oven to 200°C and place a large frying pan on to heat with the canola oil until it just starts to smoke. Remove the eye fillet from the cling film and scrap away any excess marinade. Sear on all sides until well browned then transfer to a baking dish. Roast in the oven for 20 minutes for a medium rare eye fillet orlonger if desired for medium to well done. BBQed Heat the BBQ until it reaches at least 200°C. Remove the eye fillet from the cling film and scrap away any excess marinade. Rub with the canola oil and place on the BBQ. The fillet will take around 30 minutes to BBQ, the trick is not to turn it too often while it roasts. Aim to turn the fillet 3-4 times only, to seal in the juices.