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Roast buffalo eye fillet

  • 15 minutes
  • 30 minutes
  • 6-8
Roast buffalo eye fillet

Succulent and tender, buffalo meat is finely marbled with a rich taste to savour.


  • 1.5 kilgorams buffalo eye fillet (or use beef)
  • 2 large sprigs rosemary
  • Red wine sauce
  • 1½ cups red wine
  • 100 grams unsalted butter
  • Horseradish and yoghurt sauce
  • 1 tablespoon bottled horseradish sauce
  • ½-¾ cup buffalo yoghurt
  • ¼ cup fresh mint leaves, chopped
  • balsamic vinegar, optional


  1. Preheat the oven to 200ºC.
  2. Trim and season the meat and, if wished, tie the fillet to ensure it keeps a tidy shape when cooked. Heat a dash of olive oil in a frying pan and, when very hot, brown the fillet well on all sides. Transfer to a flame-proof roasting dish or tray and place the rosemary sprigs on top. Cover loosely with baking paper.
  3. Roast in the preheated oven for 15 minutes. Remove the buffalo meat from the pan and set aside to rest while preparing the sauces.
  4. Cut the buffalo into thick slices and serve with the red wine and horseradish sauces.
  5. Red wine sauce
  6. Place the roasting dish or tray over direct heat, pour in the wine and stir to mix with any juices in the dish. Simmer slowly and reduce by half. Whisk in the butter and season with salt and pepper.
  7. Horseradish and yoghurt sauce
  8. Mix the horseradish, yoghurt and mint together and add a splash of balsamic vinegar if wished.

Cooks Tips

- Buffalo yoghurt is thick and velvety, with a refreshing tast that is not sharp; for a different flavour, substitute it for an unsweetened plain Greek-style yoghurt.

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