This will ensure the steak cooks evenly and doesn’t dry out on the outside before the inside has had a chance to cook. Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. Delicious! Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Using a fine, sharp knife, remove all tough silverskin from the fillet. Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Cook the eye fillet until all sides are browned and a nice crust has formed. 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. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. You can cook your eye fillet steaks on a medium-high hot skillet or grill. 1 whole eye fillet of Quality Mark beef; Method. This will allow it to reach room temperature and result in a more even cook. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. As a consequence, fillet is expensive to buy, especially in portions. - I prefer medium rare especially with eye fillet. November 19, 2015. 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. Method . take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. The first thing you need to do with your eye fillet is lay it out on a cutting board and remove any excess fat. 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. 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. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Preheat oven to 200°C. Good source of iron. So, now what? Eye fillet/beef tenderloin is cut from the loin. Beef fillet is considered the king of all the beef cuts. Rare should feel soft to the touch, well done should be firm and medium should be in between the two. 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. What is the best way to cook scotch fillet steak? Beef Eye Fillet Preparing and cooking fillet steaks. 1 whole eye fillet of Quality Mark beef; Method. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Ingredients. And guess what? How to Cook Fillet Steak. Good source of iron. 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. 1) Don’t forget to rest your steak. Eye fillet is a beautifully tender steak with a subtle flavour. Basting it with butter produces a crispy caramelised crust on the outside of the … - In the summer I cook them over a charcoal grill. Make sure that you only turn your eye fillet steak once, as this will preserve the flavours. Why not invite some friends round and show them your new steak cooking skills? Once grill is at temperature cook steak to medium rare using reverse sear method or 4 minutes each side if grilling , remove steak from grill and wrap with foil and allow to rest for 5 minutes. https://www.jamieoliver.com/.../black-blushing-worcestershire-fillet SHOP BEEF. Should I cook steak in the oven or on the stove? Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. Ive tried cooking it both side for 4 mins after coating with salt/pepper and olive oil, but the juice pours out afterwards. Work the seasoning into the steak using your fingertips. Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. Want to add some extra flavour to your meat? What is a good temperature to cook steak in the oven? Our partners, producers, and people all work together across our operations to give us the capability to keep making and delivering great food. Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. To make it more cost-effective, try buying a whole fillet and preparing it yourself – … It can be roasted whole or cut into steaks. This allows it to come to room temperature and ensures even cooking. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. The quality Teys products that you know and love all start with our partnerships with more than 7000 Aussie producers. Transfer the roast to the baking tray and place in the oven uncovered to cook for 18 – 20 minutes, for a roast medium-rare. What is the best way to cook eye fillet? Quickly sear the meat about 5 seconds on each side then remove from frying pan. 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. Beef eye fillet also known as tenderloin, is the most tender and lean part of the beef. Immediately turn the heat down to 180C. A couple of minutes before the steak is ready, add a knob of butter to the pan. Delicious eye fillet steaks! 1. When you’re ready to start cooking, heat the frying pan on high until it is hot. Our Gourmet Chef Amber ‘Agria’ shares her handy hints for cooking this premium cut like pro. Preheat your BBQ so it’s nice and hot. The outside of the meat should be browned and crisp. Add your fillets to the frying pan and cook one side at a time. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) While that heats up, rub your steaks with vegetable oil and season generously with salt on both sides. Step 5: Rest your meat ! Use a sharp knife to carefully remove all the membrane. 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. It will cook for a similar time as it would in a pan unless you have a lid on and it will cook quicker. Take the meat out of the fridge 20-30 minutes before cooking. … Cook: 50 mins . Turn them over with a pair of tongs and leave for another 3-4 minutes. Her favourite part of the role? Put it to the testTo check if your steaks for cooked to your liking, press them gently with the tip of your finger. And last but not least, allow your steak to sit at room temperature, covered loosely … Low Sodium. Serves 10-12. Beef fillet is considered the king of all the beef cuts. Then take the seared fillet steaks and place them on a baking tray and put in the oven for between 5 and 6 minutes; Finally, let the fillet steak rest for 10 minutes and then serve! Cook the eye fillet until all sides are browned and a nice crust has formed. Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. Hot pan, happy steakGet the pan nice and hot and then add oil. Quickly sear the meat about 5 seconds on each side then remove from frying pan. We’ve been feeding people and enriching lives around the globe for more than 70 years. Using a fine, sharp knife, remove all tough silverskin from the fillet. Place a frying pan or skillet over medium heat until very hot — no need to add oil to the pan! Eye fillet, also known as fillet steak, beef fillet and beef tenderloin, is one of the best quality and most premium cuts of beef available. When ready, the outside of the steak should be brown and crisp. 1. 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. 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. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. 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. Melt and brown the butter in the frying pan. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. Transfer the roast to the baking tray and place in the oven uncovered to cook for 18 – 20 minutes, for a roast medium-rare. Reduce the heat to medium. Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.) Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Resting will help relax the meat ensuring a juicy tender steak. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Our range of fresh beef, multi-protein, value added, and packaging solutions can be customised to suit your business needs. 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. This will ensure the steak cooks evenly and doesn’t dry out on the outside before the inside has had a chance to cook. 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?) Take them out of the fridge about 30 minutes before cooking. https://www.farmison.com/community/recipe/how-to-cook-your-beef-fillet-steak Go against the grainIf you want to slice your steak before serving, always cut against the grain. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! How to cook the perfect eye fillet steak. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving. Butter it up Butter makes everything better, right? Place the beef on a narrow sided baking tray and place in the oven. Snip the silver skin with scissors; tuck the … Eye fillet is very lean and very tender, it’s impressive when roasted as a whole piece, and brilliant when sliced into thick fillet steaks and pan-fried or char-grilled. If you’re cooking a few steaks leave space between them. Rest the beef for 15-20 mins before slicing. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Snip the silver skin with scissors; tuck the skin of the beef under 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 . 3. Step 2: Heat a large, dry wide-based pan until it’s ripping hot! 2. We receive a lot of enquiries about how to cook the perfect eye fillet steak. 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. As a consequence, fillet is expensive to buy, especially in portions. Eye fillet steaks are cut from a whole eye fillet, an oblong shaped cut that spans between the short loin and the sirloin. https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce - In winter I cook them in a heavy cast iron pan on the oven. When moisture appears on the other side, your steak is cooked. You can cook your eye fillet steaks on a medium-high hot skillet or grill. The best place to rest a steak is on something like a cooling rack in a warm place loosely covered with foil. You can cook your eye fillet steaks on a medium-high hot skillet or grill. 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