Tarragon Eye Fillet Skewers

Tarragon Eye Fillet Skewers

Serves 4


  • 2 carrots, cubed
  • 5 tbsp extra virgin olive oil
  • 1 small bunch of tarragon
  • 1 lemon, juice only
  • 400 g beef eye fillet
  • 1 zucchini, cut into logs
  • 8 baby potatoes
  • 2 tbsp Mexican seasoning
  • 8 skewers


To prevent the skewers from burning on the barbeque, soak them in water for 30 minutes. The ends of the skewers can also be wrapped in foil after threading on the meat and vegetables.

  1. Preheat oven to 180°C.
  2. Place carrot on a baking tray and sprinkle over 1 tbsp olive oil, season with salt and pepper and roast till golden (takes about 20 minutes).
  3. Place the tarragon, lemon juice and remaining 4 tbsp of olive oil in a blender and blitz, then set aside.
  4. Thread on the soaked skewers the roasted carrots, cubed eye fillet, zucchini and potatoes.
  5. Brush with the tarragon oil and sprinkle over the Mexican seasoning.
  6. Barbeque when you’re ready to go.

Recipe from eatwell.co.nz

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