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. Ive bought some quality Eye Fillet and am trying to cook it to the standard you get in a decent restaurant (Breaky Creek Hotel in Brisbane if you know it?) It can be roasted whole or cut into steaks. Brown the beef well on all sides. 2. Rest the beef for 15-20 mins before slicing. If it’s not hot enough, the meat will stick and you will struggle to get good colour on it. If you’re cooking a few steaks leave space between them. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Leave the steaks on one side (without touching them or prodding them) for approximately 3-4 minutes. Hot pan, happy steakGet the pan nice and hot and then add oil. While that heats up, rub your steaks with vegetable oil and season generously with salt on both sides. This ensures they cook evenly and prevents the meat from steaming or stewing instead of searing. Room temp is bestMake sure your steaks are at room temperature when you’re ready to cook them. As a consequence, fillet is expensive to buy, especially in portions. We receive a lot of enquiries about how to cook the perfect eye fillet steak. Remove the eye fillet from the pan and place back onto a cutting board. Using a thermometer is a great way to ensure perfectly cooked steaks and roasts, every time. Cover the beef fillet with a dish or a tea towel if you want to keep it at a constant heat. Immediately turn the heat down to 180C. When your meat is done the internal temperature of the meat will be: And there you have it! Resting will help relax the meat ensuring a juicy tender steak. 1. 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. Beef Eye Fillet on Barbeque. https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. Also known as fillet or tenderloin steak . November 19, 2015. Take the steak out of the fridge, season with salt and pepper, cover loosely and allow it to come to room temperature for about 30 minutes. Our range of fresh beef, multi-protein, value added, and packaging solutions can be customised to suit your business needs. As a consequence, fillet is expensive to buy, especially in portions. Pat with paper towels, making sure the outside of the meat is as dry as possible before frying. For even cooking and attractive presentation, the meat should be as uniform as possible and tying the fillet, called ‘trussing’, is the key. Pop it on the barbieWe love to BBQ at My Food Bag! 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. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) You don’t need to be a chef to cook it to perfection! The best place to rest a steak is on something like a cooling rack in a warm place loosely covered with foil. The first thing you need to do with your eye fillet is lay it out on a cutting board and remove any excess fat. Blue eye cod has a mild taste with a texture somewhere between soft white fish and firmer fish like salmon. You’ve bought a tender, succulent beef eye fillet – one of the best quality, premium cuts around. Here are her top tips for making the most of your beef eye fillet. This will allow it to reach room temperature and result in a more even cook. My Choice tips – how to make cauliflower extra-delicious. 1. You can cook your eye fillet steaks on a medium-high hot skillet or grill. How long should I cook eye fillet? In this post, we’re focusing on how to make delicious eye fillet steaks. Eye fillet steak is lean, fork-tender and very healthy. 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. Eye fillet is a beautifully tender steak with a subtle flavour. Quickly sear the meat about 5 seconds on each side then remove from frying pan. Is beef eye fillet tender? Room temp is best Make sure your steaks are at room temperature when you’re ready to cook them. Make sure that you only turn your eye fillet steak once, as this will preserve the flavours. This ensures they cook evenly and prevents the meat from steaming or stewing instead of searing. Rare should be soft to touch, well done should be firm and medium should be in between the two. Remove the eye fillet from the pan and place back onto a cutting board. Once you’ve removed the fat and the silverskin, you have a prime cut of eye fillet on your hands! 1) Don’t forget to rest your steak. Turn them over with a pair of tongs and leave for another 3-4 minutes. HOW TO COOK Eye fillet has a thin membrane called silverskin which needs to be removed if your butcher has not already done so. Good source of iron. When it comes to local, New Zealand produce, Amber sure is a pro. Roast for 15 mins per 500g for medium rare or 20 mins for medium. It is the most tender cut as it comes from the least worked part of the animal. Serve blue eye cod with fresh steamed or sautéed vegetables and a glass of chardonnay or Aligote. Place the beef on a narrow sided baking tray and place in the oven. Should I cook steak in the oven or on the stove? Quickly sear the meat about 5 seconds on each side then remove from frying pan. When moisture starts to appear on one side, flip your fillet over to the other side. Creating the recipes and eating them, of course! You can cook your eye fillet steaks on a medium-high hot skillet or grill. - In winter I cook them in a heavy cast iron pan on the oven. Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. 1 whole eye fillet of Quality Mark beef; Method. https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce 2. Ive tried cooking it both side for 4 mins after coating with salt/pepper and olive oil, but the juice pours out afterwards. Ingredients. Want to cook the perfect eye fillet but not sure how? Now all you need to do is cut the eye fillet into slices (about 3-4 centimetres in thickness) and you are ready to get grilling. Reduce the heat to medium. Roasting a whole beef eye fillet. When you’re ready to start cooking, heat the frying pan on high until it is hot. To test your steaks for doneness, you need to press them gently with the tip of the tongs (or your finger). https://www.farmison.com/community/recipe/how-to-cook-your-beef-fillet-steak 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. Preheat oven to 200°C. Eye fillet/beef tenderloin is cut from the loin. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Eye fillet is a beautifully tender steak with a subtle flavour. Check out 6 Steps for Making Delicious Beef Marinades and our Simple but Tasty BBQ Beef Rubs. We receive a lot of enquiries about how to cook the perfect eye fillet steak. Toss the fillet steaks in and cook each side for 2 minutes to achieve fine searing. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Cook the eye fillet until all sides are browned and a nice crust has formed. Take the eye fillet steaks off the heat and let them rest for 4-5 minutes before serving, as this relaxes the tissues and ensures juiciness and tenderness. Good source of iron. Butter it up Butter makes everything better, right? Transfer the meat to a shallow roasting pan, add remaining oil and toss the shallots around the meat, coating lightly in the oil. Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.) Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. Using a fine, sharp knife, remove all tough silverskin from the fillet. Whole eye fillet of beef (tenderloin) – weighing about 1.5 kg Salt & freshly ground black pepper Olive oil 2 cloves of garlic, finely sliced . 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. take your grass fed eye fillet out of the Greenhill Farm cryvac pack, put it on a plate, then cover and leave to thaw in the fridge for a day or two. Method . Roasting a whole beef fillet Preheat oven to 200°C. Step 2: Heat a large, dry wide-based pan until it’s ripping hot! Using a fine, sharp knife, remove all of the silver skin from the fillet. 2) Take your steak out of the fridge about half an hour before it is needed. Her favourite part of the role? 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. Ingredients. The age of a steak is also important. Rub the fillet with oil and season generously. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. This muscle is not weight-bearing, and therefore the connective tissue is not toughened by exercise – meaning the meat is extremely tender and very lean. This will ensure the steak cooks evenly and doesn’t dry out on the outside before the inside has had a chance to cook. Annabel says: To cook thicker steaks, such as eye fillet, brown well on both sides then transfer to a 220C oven for 4-6 minutes. And last but not least, allow your steak to sit at room temperature, covered loosely … So if fillet steak is on your menu tonight, here’s how to cook it like a professional. Low Sodium. Take them out of the fridge about 30 minutes before cooking. 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. Cook for 25 minutes for medium rare, 30 minutes for medium and 35-40 minutes for well done. SHOP BEEF. Cook the eye fillet until all sides are browned and a nice crust has formed. Our partners, producers, and people all work together across our operations to give us the capability to keep making and delivering great food. How do you cook a fillet of beef? Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! 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. Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Delicious! Take the meat out of the fridge 20-30 minutes before cooking. What is a good temperature to cook steak in the oven? Preheat your BBQ so it’s nice and hot. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around. How long should I cook eye fillet? Take the steak out of the fridge, season with salt and pepper, cover loosely and allow it to come to room temperature for about 30 minutes. When cooking steaks, the heat causes the fibres in the meat to clench up. Using a fine, sharp knife, remove all of the silver skin from the fillet. Cook: 10 min › Extra time: 1 hour resting › Ready in: 1 hour 15 min . How do you cook eye fillet steak on the BBQ? Place a frying pan or skillet over medium heat until very hot — no need to add oil to the pan! When moisture appears on the other side, your steak is cooked. Directions. Tie at 5cm intervals. Rare should feel soft to the touch, well done should be firm and medium should be in between the two. With a slow cooker, you can put your eye fillet in the pot in the morning and let it cook all day for a delicious evening meal. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Cook: 50 mins . And guess what? How to cook the perfect eye fillet steak. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Beef fillet is considered the king of all the beef cuts. Once you have done this, you need to use a sharp knife to remove the ‘silverskin’ (the white and silvery coloured connective tissue you can see on the outside of the tenderloin). Heat a large, heavy frying pan over medium-high heat. Why not invite some friends round and show them your new steak cooking skills? Cloves and put into the roasting tray with the tip of the silver skin the... Turn your eye fillet ; Method about how to cook steak in the meat to the and. Few steaks leave space between them for 15 mins per 500g for rare. The testTo check if your butcher has not already done so few steaks leave space between them 1: your... 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