2. When cooking steaks, the heat causes the fibres in the meat to clench up. Heat a large, heavy frying pan over medium-high heat. The rack allows the juices to drip away and won’t leave you with a soggy crust that you just worked so hard at to get! 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?) Snip the silver skin with scissors; tuck the … You can cook your eye fillet steaks on a medium-high hot skillet or grill. How long should I cook eye fillet? 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). Eye fillet is a beautifully tender steak with a subtle flavour. Is beef eye fillet tender? The most tender steak you can buy, it has a mild flavour, with little fat, so can dry out if cooked past medium. Roasting a whole beef eye fillet. While that heats up, rub your steaks with vegetable oil and season generously with salt on both sides. When moisture appears on the other side, your steak is cooked. Quickly sear the meat about 5 seconds on each side then remove from frying pan. Also known as fillet or tenderloin steak . It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. - In the summer I cook them over a charcoal grill. Preheat oven to 200°C. Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. Step 5: Rest your meat ! What is the best way to cook scotch fillet steak? Put it to the testTo check if your steaks for cooked to your liking, press them gently with the tip of your finger. Directions. Ingredients. Method . Want to add some extra flavour to your meat? Season the fillet well with good Olive Oil, cracked black pepper and salt. Cover the beef fillet with a dish or a tea towel if you want to keep it at a constant heat. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Take them out of the fridge about 30 minutes before cooking. Good source of iron. 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? 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. Roasting a whole beef fillet Preheat oven to 200°C. Using a fine, sharp knife, remove all tough silverskin from the fillet. If it’s not hot enough, the meat will stick and you will struggle to get good colour on it. It is the most tender cut as it comes from the least worked part of the animal. Leave the steaks on one side (without touching them or prodding them) for approximately 3-4 minutes. Cook over high heat turning the steak on all sides for 3 to 4 minutes in total to produce a nice rare piece of meat If your using slices quickly fry on all sides for 1 to 2 minutes, as soon as the steak is coloured its ready Finish by adding a large knob of butter Leave to … When your meat is done the internal temperature of the meat will be: And there you have it! Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving. The best place to rest a steak is on something like a cooling rack in a warm place loosely covered with foil. For even cooking and attractive presentation, the meat should be as uniform as possible and tying the fillet, called ‘trussing’, is the key. Keep an eye on your fillets as they fry in the pan. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. The blue eye cod, also commonly known as the big-eye cod and the blue-eye trevalla fish, the blue eye cod is commonly found in Australian waters. 3. Serve blue eye cod with fresh steamed or sautéed vegetables and a glass of chardonnay or Aligote. Also known as fillet or tenderloin steak . https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce Here are her top tips for making the most of your beef eye fillet. How to cook the perfect eye fillet steak. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. So if fillet steak is on your menu tonight, here’s how to cook it like a professional. https://www.jamieoliver.com/.../black-blushing-worcestershire-fillet 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. Transfer the roast to the baking tray and place in the oven uncovered to cook for 18 – 20 minutes, for a roast medium-rare. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) 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. 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. Rest for at least half the amount of cook time. - In winter I cook them in a heavy cast iron pan on the oven. The outside of the meat should be browned and crisp. Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Go against the grainIf you want to slice your steak before serving, always cut against the grain. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. Quickly sear the meat about 5 seconds on each side then remove from frying pan. 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. We receive a lot of enquiries about how to cook the perfect eye fillet steak. Rare should feel soft to the touch, well done should be firm and medium should be in between the two. Here are her top tips for making the most of your beef eye fillet. Serves 10-12. This will make for a tender eating experience. Melt and brown the butter in the frying pan. 2. Tie at 5cm intervals. - I prefer medium rare especially with eye fillet. Ive tried cooking it both side for 4 mins after coating with salt/pepper and olive oil, but the juice pours out afterwards. We’re committed to building on the Teys family legacy and delivering on our promises to our planet, our industry, our people and our communities. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. This allows it to come to room temperature and ensures even cooking. You can cook your eye fillet steaks on a medium-high hot skillet or grill. 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. https://www.farmison.com/community/recipe/how-to-cook-your-beef-fillet-steak Basting it with butter produces a crispy caramelised crust on the outside of the steak. 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. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. The quality Teys products that you know and love all start with our partnerships with more than 7000 Aussie producers. The most tender steak you can buy, it has a mild flavour, with little fat, so can dry out if cooked past medium. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Creating the recipes and eating them, of course! Eye fillet steaks are cut from a whole eye fillet, an oblong shaped cut that spans between the short loin and the sirloin. How do you cook eye fillet steak on the BBQ? If you have a meat thermometer the temperatures you’re looking to … https://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-filet-mignon Eye fillet/beef tenderloin is cut from the loin. 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. Using individual pieces of kitchen twine, tie the joint firmly at 4-5 cm intervals, spaced evenly between each truss. Flat-iron: This steak is cut from the shoulderblade, and is great value and neatly shaped, but it needs to be cooked no more than medium or it will be tough. Roast for 15 mins per 500g for medium rare or 20 mins for medium. If you’re cooking a few steaks leave space between them. The age of a steak is also important. Our Gourmet Chef Amber ‘Agria’ shares her handy hints for cooking this premium cut like pro. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. What is a good temperature to cook steak in the oven? Beef eye fillet also known as tenderloin, is the most tender and lean part of the beef. Let it restRemove the steaks from the pan and rest. What is the best way to cook eye fillet? Take them out of the fridge about 30 minutes before cooking. Remove the eye fillet from the pan and place back onto a cutting board. Quickly sear the meat about 5 seconds on each side then remove from frying pan. 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. Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. Toss the fillet steaks in and cook each side for 2 minutes to achieve fine searing. - I prefer medium rare especially with eye fillet. This is really important, as bringing it to room temperature will give you a much more even cook! We receive a lot of enquiries about how to cook the perfect eye fillet steak. Our partners, producers, and people all work together across our operations to give us the capability to keep making and delivering great food. Take the jam and cover the entire roast ensuring you have a nice even layer. Heat the oven to 200°C/Gas 6 and preheat a roasting pan. My Food Bag © Copyright 2020. Eye fillet/beef tenderloin is cut from the loin. Using a fine, sharp knife, remove all of the silver skin from the fillet. If you take the meat straight out of the fridge and put it into the oven, the fillet won't taste anywhere near as … Delicious eye fillet steaks! 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. Once you’ve removed the fat and the silverskin, you have a prime cut of eye fillet on your hands! Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. 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. Butter it up Butter makes everything better, right? The outside of the meat should be browned and crisp. Same goes for eye fillet. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Melt and brown the butter in the frying pan. Want to cook the perfect eye fillet but not sure how? Beef fillet is considered the king of all the beef cuts. Let the beef rest at room temperature for 1 hour. Take the meat out of the fridge 20-30 minutes before cooking. You can cook your eye fillet steaks on a medium-high hot skillet or grill. 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. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) Pop it on the barbieWe love to BBQ at My Food Bag! 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. Reduce the heat to medium. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Check out our handy how-to video below. When moisture starts to appear on one side, flip your fillet over to the other side. Place a frying pan or skillet over medium heat until very hot — no need to add oil to the pan! It can be roasted whole or cut into steaks. https://www.farmison.com/community/recipe/how-to-cook-your-beef-fillet-steak Take the jam and cover the entire roast ensuring you have a nice even layer. This will ensure the steak cooks evenly and doesn’t dry out on the outside before the inside has had a chance to cook. Snip the silver skin with scissors; tuck the skin of the beef under the fillet. 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! Work the seasoning into the steak using your fingertips. Brown the beef well on all sides. You’ve bought a tender, succulent beef eye fillet – one of the best quality, premium cuts around. 1) Don’t forget to rest your steak. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Remove from grill , serve immediately. Is eye fillet the same as filet mignon? Beef Eye Fillet on Barbeque. How long should I cook eye fillet? In this post, we’re focusing on how to make delicious eye fillet steaks. Eye fillet is a beautifully tender steak with a subtle flavour. All rights reserved. Why not invite some friends round and show them your new steak cooking skills? 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. Using a fine, sharp knife, remove all tough silverskin from the fillet. Remove the eye fillet from the pan and place back onto a cutting board. When it comes to local, New Zealand produce, Amber sure is a pro. 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. Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. Our range of fresh beef, multi-protein, value added, and packaging solutions can be customised to suit your business needs. 1 whole eye fillet of Quality Mark beef; Method. Teys is a Trade Mark of Teys Australia Pty Ltd - A Cargill Joint Venture©2020 Teys Australia Pty Ltd. All Rights Reserved, Teys is a Trade Mark of Teys Australia Pty Ltd - A Cargill Joint Venture, 6 Steps for Making Delicious Beef Marinades. Tilt the pan and use a dessert spoon to scoop up some of the butter and baste the steak with the melted butter. Melt and brown the butter in the frying pan. 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. To make it more cost-effective, try buying a whole fillet and preparing it yourself – … Tonight I'll trying searing it for 2 mins either side after as above, then oven cook for say 30 mins or so ? What is a good temperature to cook steak in the oven? Using a fine, sharp knife, remove all of the silver skin from the fillet. Pat with paper towels, making sure the outside of the meat is as dry as possible before frying. Cook the eye fillet until all sides are browned and a nice crust has formed. Check out 6 Steps for Making Delicious Beef Marinades and our Simple but Tasty BBQ Beef Rubs. Room temp is best Make sure your steaks are at room temperature when you’re ready to cook them. Choice of fast-cooking steak, such as Sirloin, Scotch Fillet, Eye Fillet; Method. Cook: 10 min › Extra time: 1 hour resting › Ready in: 1 hour 15 min . 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. 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