One whole eye fillet. It’s a roll about 4 inches in diameter and 18 inches long.
Cut into 6 inch long sections and marinade for a couple of hours in lots of sesame oil, heaps and heaps of garlic, and 4 tablespoons of honey.
Grill on red hot BBQ for 7-10 mins each side, just blacken the outside and leave it raw in the middle.
Let the fillets cool then wrap in plastic food wrap with a generous coating of freshly ground black pepper, some finely chopped coriander (cilantro) and a dash of soy sauce. Refrigerate them for a couple of hours at least, turning occasionally.
To serve, slice the steaks very fine and serve with the dipping sauce below.
1 cup Tamari Soy Sauce
2 cups White Wine
1 tablespoon finely chopped coriander (cilantro)
4 fresh red hot chilli peppers finely chopped
1 teaspoon ground mixed peppercorns
Mix together and leave for a couple of hours to steep.