Recipe of the Week – Holy Cow!

Recipe Book Front Cover Looking for a crowd pleasing dish for your summer dinner party? Try this mouth watering eye fillet recipe from our 120 Celebration Recipe Book provided by Jane Newton-Brown (Forsyth ’88).

This beautiful book contains over 200 recipes and stories from our St Catherine’s community and many stunning images.

So whether you are looking for a memento for your daughter of her time at St Catherine’s or some stunning Christmas presents, make sure you secure your copies here.


“I first tasted this recipe at a friend’s family dinner. Adults and children demolished it!! I have adapted it by using the BBQ instead of the oven and it makes a lovely summer dinner.” Jane Newton-Brown.

Preparation time 1 hour
Cooking time 30 minutes
Serves 6–8

1 x 1½kg fillet of beef
250g of Demerara sugar or brown sugar
I garlic
1 long red chilli
½ cup of olive oil
1 tbsp of soy sauce
Preheat BBQ (or oven) to 200°C.

Pour sugar onto a flat surface (glad bake, plate, tray) and roll eye fillet in the sugar covering all sides and each end. Press sugar into the meat.

On the hot plate of the BBQ (or on fry pan on stovetop) sear the prepared meat lightly on each edge for a couple of minutes.

Then place meat on a rack on the BBQ (or in oven), close the lid and turn the temperature down to 180°C. Leave to cook for 25 to 30 minutes max.

Remove from heat, place on foil and double wrap it tightly. Leave to rest for at least 30 minutes. It will stay warm in foil for 2 hours.

While the meat is resting, chop half a garlic and the chilli and cook in a saucepan in olive oil and add soy sauce. Slice meat thinly and place on a serving dish and pour the sauce over the meat.

Serve with a green salad and roast potatoes.

President, Parents' and Friends' Association