How To Prepare A Whole Eye Fillet

Preparing and cooking eye fillet steaks have the fillet at room temperature and blot it dry with kitchen paper.

How to prepare a whole eye fillet. Slice the fillet into steaks at least 2cm but ideally 3 5cm thick. Massage a herb rub into the steaks try dried rosemary and oregano and then brush them with a little olive oil and season with sea salt flakes. Rub with some olive oil and massage the garlic into the meat.

Place the beef eye fillet flat on a clean large chopping board and dry off any blood or moisture with a clean tea towel step 2 to begin run your fingers between the main portion of the meat and the thick bit of connective tissue which is known as the chain. Season the meat very well on all sides with salt and pepper. Preheat oven or bbq to 180c then if possible sear the fillet on a pan bbq or skillet for about five mins.

Let the beef rest at room temperature for 1 hour. It can be roasted whole or cut into steaks. Have the fillet at room temperature.

Heat a large heavy frying pan over medium high heat. When hot add the fillet and sear until brown on all sides place beef onto a large heavy based baking tray and place into the oven for 15 minutes for medium rare or longer depending on your cooking preference. Once cooked cover in foil and rest for 20 minutes before slicing.

It sits beneath the ribs next to the back bone and does very little work ultimately making it an incredibly tender and succulent cut. Season the eye fillet generously with salt and pepper and drizzle with olive oil. Heat a large heavy based pan on high heat.

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. Beef eye fillet preparing and cooking fillet steaks. Quickly sear the meat about 5 seconds on each side then remove from frying pan.