Big on flavours, yet minimalist on ingredients, this picture-perfect meal is sure to impress your special someone. Developed at Sault Restaurant, it’s a teaser of what one can expect when visiting this popular Daylesford dining establishment.



  • 400g beef eye fillet 
  • 100ml grapeseed oil 
  • 1 medium size celeriac (to make 600g cubed celeriac) 
  • 200g butter 
  • 60ml olive oil 
  • 200ml water 
  • 4 small pickling onions 
  • 2 sprigs of thyme
  • Handful of seasonal micro herbs to garnish 

Beef Jus 

  • 600ml beef stock 
  • 60g butter 


  1. Preheat oven to 180o C and line a baking tray with baking paper. 
  2. Slice the leafy tops off the celeriac, before slicing off the bottom and the outer layer until it is fully peeled. Then cut into small cubes, approximately 1cm in size. 
  3. Place celeriac cubes in a sauce pan with the butter. Sauté until tender, then add water and thyme, allowing to simmer for approximately 20 minutes. Once cooked, remove the thyme and transfer celeriac to a blender, blend until smooth, adding salt to season. 
  4. Place pickling onions in a saucepan and cover with water. Bring to the boil, then simmer with a sprig of thyme for approximately 15 minutes. Slice in half to serve. 
  5. Heat grapeseed oil in a hot pan, season eye fillet with salt and pepper each side. 
  6. Cook beef for 3 minutes on each side (to brown/sear) and then transfer to pre-prepared baking tray and place in the oven for 4 minutes. 
  7. Remove beef from oven, allow to rest for at least 4 minutes, before slicing to serve. 
  8. To make the beef jus, bring the beef stock to boil, then add butter. Reduce to serve. 
  9. Plate celeriac, beef and pickled onion on a large plate to serve, before pouring over the beef jus. 
  10. Garnish with seasonal micro herbs and serve with optional side salad or roasted spuds. 

About the author

Daylesford Macedon Tourism

Daylesford Macedon Tourism Ltd is the Regional Tourism Board for the Daylesford and Macedon Ranges region.