Choice of fast-cooking steak, such as Sirloin, Scotch Fillet, Eye Fillet; Method. How do you cook eye fillet steak on the BBQ? To make it more cost-effective, try buying a whole fillet and preparing it yourself – … You can cook your eye fillet steaks on a medium-high hot skillet or grill. Reduce the heat to medium. How to Cook Eye Fillet Steaks Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. Prep 5 mins; Cook 45 mins; Ready 50 mins; Serves 6; Ingredients: 1 Gourmet Direct Whole Fillet of Beef 1.8 - 2 kg 1 Gourmet Direct Meat Glaze Jus. It can be roasted whole or cut into steaks. Tuck the thinner tail of the fillet underneath and … Cook the eye fillet until all sides are browned and a nice crust has formed. The best place to rest a steak is on something like a cooling rack in a warm place loosely covered with foil. How To Cook The Perfect Fillet Steak (The Easy Way) Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. Cook: 50 mins . Melt and brown the butter in the frying pan. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving. Tie at 5cm intervals. Cover the beef fillet with a dish or a tea towel if you want to keep it at a constant heat. Take the jam and cover the entire roast ensuring you have a nice even layer. https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce Return the meat to the frying pan, and fry 4 to 5 minutes on each side. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. As a consequence, fillet is expensive to buy, especially in portions. With our grass fed eye fillet steaks being some of the most popular steaks in our range, we thought it would be useful to provide you with a very simple, yet very delicious eye fillet steak recipe. Heat 1 Tbsp oil in a heavy-based frying pan and when very hot sear the fillet 1-2 minutes each side (not the ends) until browned all over. Step 5: Rest your meat ! Remove the eye fillet from the pan and place back onto a cutting board. When cooking steaks, the heat causes the fibres in the meat to clench up. Rib-eye and tomahawk: There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf. So, now what? Transfer the roast to the baking tray and place in the oven uncovered to cook for 18 – 20 minutes, for a roast medium-rare. Snip the silver skin with scissors; tuck the … https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce - In the summer I cook them over a charcoal grill. If left on, it will shrink during cooking causing the fillet to curl up. Heat a large, heavy frying pan over medium-high heat. It is also highly versatile – you can roast it whole, slice it into thin steaks or wrap it in bacon to create a world-class fillet mignon. https://www.farmison.com/community/recipe/how-to-cook-your-beef-fillet-steak Preheat oven to 200°C. The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world.It comes from the Longissimus Dorsi muscle, which runs down the spine and doesn’t do too much work, giving it a lovely tender texture. Beef eye fillet also known as tenderloin, is the most tender and lean part of the beef. This ensures they cook evenly and prevents the meat from steaming or stewing instead of searing. Brown the beef well on all sides. Use a sharp knife to carefully remove all the membrane. With our grass fed eye fillet steaks being some of the most popular steaks in our range, we thought it would be useful to provide you with a very simple, yet very delicious eye fillet steak recipe. 1) Don’t forget to rest your steak. Season the fillet well with good Olive Oil, cracked black pepper and salt. While that heats up, rub your steaks with vegetable oil and season generously with salt on both sides. Eye fillet is a beautifully tender steak with a subtle flavour. Either trim off the thin, tapering tail end from the fillet or fold it under and secure with string or skewers so the beef is roughly the same thickness end to end. Butter it up Butter makes everything better, right? Same goes for eye fillet. Once you’ve removed the fat and the silverskin, you have a prime cut of eye fillet on your hands! My Choice tips – how to make cauliflower extra-delicious. The best way to cook – is always seal it on a hot pan and put it in the oven, this recipe is complemented by delicious prosciutto from Italy and an amazing horseradish sauce. Using a fine, sharp knife, remove all tough silverskin from the fillet. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Basting it with butter produces a crispy caramelised crust on the outside of the steak. Toss the fillet steaks in and cook each side for 2 minutes to achieve fine searing. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) Check out our handy how-to video below. Creating the recipes and eating them, of course! The muscle sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) According to those in the know, the best cuts go from the top down - eye fillet (aka tenderloin), scotch fillet (or rib eye), porterhouse (sirloin) and rump. Your beef fillet will cook a lot better if it's at room temperature when you put it in the oven. Remove from grill , serve immediately. Let it restRemove the steaks from the pan and rest. Remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking to allow it to come up to room temperature. Cook: 50 mins . It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Roast for 15 mins per 500g for medium rare or 20 mins for medium. Put it to the testTo check if your steaks for cooked to your liking, press them gently with the tip of your finger. Rub the fillet with oil and season generously. Our partners, producers, and people all work together across our operations to give us the capability to keep making and delivering great food. This cut benefits from slow cooking to lock in flavors and juices, which makes your life easier, as you can prepare it and forget it until meal time. Ive tried cooking it both side for 4 mins after coating with salt/pepper and olive oil, but the juice pours out afterwards. When you’re ready to start cooking, heat the frying pan on high until it is hot. The quality Teys products that you know and love all start with our partnerships with more than 7000 Aussie producers. Turn them over with a pair of tongs and leave for another 3-4 minutes. Serve blue eye cod with fresh steamed or sautéed vegetables and a glass of chardonnay or Aligote. We receive a lot of enquiries about how to cook the perfect eye fillet steak. Her favourite part of the role? Low Sodium. Melt and brown the butter in the frying pan. When removing the silverskin, make sure that you cut away from yourself and keep the blade as flat as possible when stripping underneath the connective tissue. Whole eye fillet of beef (tenderloin) – weighing about 1.5 kg Salt & freshly ground black pepper Olive oil 2 cloves of garlic, finely sliced . Ingredients. When ready, the outside of the steak should be brown and crisp. When moisture starts to appear on one side, flip your fillet over to the other side. 1 whole eye fillet of Quality Mark beef; Method. 1 whole eye fillet of Quality Mark beef; Method. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Room temp is bestMake sure your steaks are at room temperature when you’re ready to cook them. Also known as fillet or tenderloin steak . Quickly sear the meat about 5 seconds on each side then remove from frying pan. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Tonight I'll trying searing it for 2 mins either side after as above, then oven cook for say 30 mins or so ? If you take the meat straight out of the fridge and put it into the oven, the fillet won't taste anywhere near as … Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. When you work at Teys, you’ll be part of an ever-evolving, global food brand that keeps family values at the core of everything we do. When your meat is done the internal temperature of the meat will be: And there you have it! Using a thermometer is a great way to ensure perfectly cooked steaks and roasts, every time. Once the pan is hot, place the steaks in the pan (if the eye fillet steaks don’t sizzle when they hit the pan, it isn’t yet hot enough). Serves 10-12. 2. Check out 6 Steps for Making Delicious Beef Marinades and our Simple but Tasty BBQ Beef Rubs. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Rest the beef for 15-20 mins before slicing. Either trim off the thin, tapering tail end from the fillet or fold it under and secure with string or skewers so the beef is roughly the same thickness end to end. The outside of the meat should be browned and crisp. Why not invite some friends round and show them your new steak cooking skills? Beef Eye Fillet on Barbeque. To test your steaks for doneness, you need to press them gently with the tip of the tongs (or your finger). Place the beef on a narrow sided baking tray and place in the oven. 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