Quickly sear the meat about 5 seconds on each side then remove from frying pan. Good source of iron. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. Melt and brown the butter in the frying pan. 1 whole eye fillet of Quality Mark beef; Method. Cook for 25 minutes for medium rare, 30 minutes for medium and 35-40 minutes for well done. All rights reserved. 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. 1. We receive a lot of enquiries about how to cook the perfect eye fillet steak. 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. Serves 10-12. This will allow it to reach room temperature and result in a more even cook. Rub the beef with the olive oil and season with salt and freshly ground black pepper. As a consequence, fillet is expensive to buy, especially in portions. Is beef eye fillet tender? Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. 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. Work the seasoning into the steak using your fingertips. 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. How long should I cook eye fillet? The most tender steak you can buy, it has a mild flavour, with little fat, so can dry out if cooked past medium. Resting will help relax the meat ensuring a juicy tender steak. Make sure that you only turn your eye fillet steak once, as this will preserve the flavours. When you’re ready to start cooking, heat the frying pan on high until it is hot. Rest for at least half the amount of cook time. - I prefer medium rare especially with 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. - I prefer medium rare especially with eye fillet. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after 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. Want to add some extra flavour to your meat? Eye fillet, also known as beef tenderloin, is tender, mild and juicy. Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.) Eye fillet/beef tenderloin is cut from the loin. Cook the eye fillet until all sides are browned and a nice crust has formed. You don’t need to be a chef to cook it to perfection! Filet mignon refers to thick slices taken from the tenderloin or eye 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 . SHOP BEEF. Eye fillet steaks are cut from a whole eye fillet, an oblong shaped cut that spans between the short loin and the sirloin. 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. The age of a steak is also important. Step 2: Heat a large, dry wide-based pan until it’s ripping hot! This will make for a tender eating experience. Remove the eye fillet from the pan and place back onto a cutting board. Directions. Rare should feel soft to the touch, well done should be firm and medium should be in between the two. Take them out of the fridge about 30 minutes before cooking. 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. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. Same goes for eye fillet. Take the meat out of the fridge 20-30 minutes before cooking. Leave the steaks on one side (without touching them or prodding them) for approximately 3-4 minutes. Beef Eye Fillet Preparing and cooking fillet steaks. The most tender steak you can buy, it has a mild flavour, with little fat, so can dry out if cooked past medium. 1. Keep an eye on your fillets as they fry in the pan. The art of cooking steak is one of the most debated topics in all of cooking, and when learning how to cook fillet steak, the most premium and expensive cut, you want to make sure you’re doing everything right.The wrong method can result in overdone (or underdone) meat, a steak that’s been stewed rather than fried or a final dish that’s lacking in flavour. Beef eye fillet also known as tenderloin, is the most tender and lean part of the beef. How long should I cook eye fillet? Reduce the heat to medium. 2. Low Sodium. Cover the beef fillet with a dish or a tea towel if you want to keep it at a constant heat. Toss the fillet steaks in and cook each side for 2 minutes to achieve fine searing. November 19, 2015. Ingredients. Check out 6 Steps for Making Delicious Beef Marinades and our Simple but Tasty BBQ Beef Rubs. Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. Good source of iron. https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce Creating the recipes and eating them, of course! Our partners, producers, and people all work together across our operations to give us the capability to keep making and delivering great food. Using a fine, sharp knife, remove all of the silver skin from the fillet. Room temp is best Make sure your steaks are at room temperature when you’re ready to cook them. Take them out of the fridge about 30 minutes before cooking. The outside of the meat should be browned and crisp. November 19, 2015. Tie at 5cm intervals. Using a fine, sharp knife, remove all tough silverskin from the fillet. Tonight I'll trying searing it for 2 mins either side after as above, then oven cook for say 30 mins or so ? Butter it up Butter makes everything better, right? It means even more flavour as you can really get a good caramelisation going on the meat. Her favourite part of the role? Your beef fillet will cook a lot better if it's at room temperature when you put it in the oven. What is the best way to cook scotch fillet steak? Use a sharp knife to carefully remove all the membrane. This will ensure the steak cooks evenly and doesn’t dry out on the outside before the inside has had a chance to cook. Heat a large, heavy frying pan over medium-high heat. Same goes for eye fillet. 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. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) You can cook your eye fillet steaks on a medium-high hot skillet or grill. If you have a meat thermometer the temperatures you’re looking to … It should take 5 minutes or so for moisture to appear on the fillet. The quality Teys products that you know and love all start with our partnerships with more than 7000 Aussie producers. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Roast for 15 mins per 500g for medium rare or 20 mins for medium. 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. The outside of the meat should be browned and crisp. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Eye fillet/beef tenderloin is cut from the loin. 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. 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. Quickly sear the meat about 5 seconds on each side then remove from frying pan. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. HOW TO COOK Eye fillet has a thin membrane called silverskin which needs to be removed if your butcher has not already done so. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. 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. Here are her top tips for making the most of your beef eye fillet. Let the beef rest at room temperature for 1 hour. 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. Rest the beef for 15-20 mins before slicing. This is really important, as bringing it to room temperature will give you a much more even cook! When ready, the outside of the steak should be brown and crisp. So, now what? Using a thermometer is a great way to ensure perfectly cooked steaks and roasts, every time. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) 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. Quickly sear the meat about 5 seconds on each side then remove from frying pan. 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. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Add your fillets to the frying pan and cook one side at a time. - In the summer I cook them over a charcoal grill. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Rub the fillet with oil and season generously. Go against the grainIf you want to slice your steak before serving, always cut against the grain. 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. 3. Low Sodium. Here are her top tips for making the most of your beef eye fillet. Add cut vegetables, such as carrots, potatoes, onions and cabbage, to create a one-dish meal brimming with flavor. If left on, it will shrink during cooking causing the fillet to curl up. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Cook: 50 mins . 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. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around. If it’s not hot enough, the meat will stick and you will struggle to get good colour on it. We’ve been feeding people and enriching lives around the globe for more than 70 years. When it comes to local, New Zealand produce, Amber sure is a pro. We receive a lot of enquiries about how to cook the perfect eye fillet steak. Turn them over with a pair of tongs and leave for another 3-4 minutes. This allows it to come to room temperature and ensures even cooking. Season the fillet well with good Olive Oil, cracked black pepper and salt. In this post, we’re focusing on how to make delicious eye fillet steaks. Quickly sear the meat about 5 seconds on each side then remove from frying pan. Also known as fillet or tenderloin steak . Step 2: Heat a large, dry wide-based pan until it’s ripping hot! You can cook your eye fillet steaks on a medium-high hot skillet or grill. Want to cook the perfect eye fillet but not sure how? 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. Ive tried cooking it both side for 4 mins after coating with salt/pepper and olive oil, but the juice pours out afterwards. And last but not least, allow your steak to sit at room temperature, covered loosely … What is the best way to cook scotch fillet steak? Let it restRemove the steaks from the pan and rest. It is the most tender cut as it comes from the least worked part of the animal. 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. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving. Check out our handy how-to video below. 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! 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Step 1: take your meat basting it with a subtle flavour to the frying pan or skillet medium. Cod has a mild taste with a texture somewhere between soft white fish firmer! ; Method how to cook eye fillet layer Quality Teys products that you know and love all start with our partnerships more!
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