Ingredients:

1 eye fillet
½ cup red wine
2 tbsp extra virgin olive oil
3 cloves garlic finely chopped
1 tsp chopped thyme
1 tbsp chive chopped
1 tsp smoked paprika
1 tbsp Dijon mustard
½ cup butter, softened, plus extra for browning the meat
Cracked black pepper

Method

Beef: Tie beef to keep it in a good shape. 
Mix marinade ingredients together to form a paste.

Marinate the beef fillet in the paste at least 15 mins or longer, overnight is fine.

Heat frying pan or barbeque to very hot (sizzling, but not burning), sear the fillet well on all sides, just to brown, turning to brown evenly all over.  Place fillet into a roasting pan, ready to roast.  Half an hour from serving time, place in the 200° oven for 10 – 15 mins. Remove and rest for at least 10 – 15 minutes.  This will be quite rare, so if you prefer it more to medium, cook another 10 minutes and rest for the extra time also. This also depends on the size of the fillet.

To serve:
Carve beef and serve with horseradish cream, roasted cubed potatoes and a green rocket salad, avocado and roasted, skinned red peppers.

Either drizzle the horseradish crème sauce over the meat, sprinkle with chopped chives or serve sauce separately.

Serves 6 -8