Heat the oven to 200°C/Gas 6 and preheat a roasting pan. Serve blue eye cod with fresh steamed or sautéed vegetables and a glass of chardonnay or Aligote. What is the best way to cook scotch fillet steak? Once the pan is hot, place the steaks in the pan (if the eye fillet steaks don’t sizzle when they hit the pan, it isn’t yet hot enough). Step 2: Heat a large, dry wide-based pan until it’s ripping hot! 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. When moisture appears on the other side, your steak is cooked. What is a good temperature to cook steak in the oven? Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. 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. Place a frying pan or skillet over medium heat until very hot — no need to add oil to the pan! Rest for at least half the amount of cook time. This will make for a tender eating experience. Let it restRemove the steaks from the pan and rest. 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 of the silver skin from the fillet. How long should I cook eye fillet? - In winter I cook them in a heavy cast iron pan on the oven. Eye fillet, also known as beef tenderloin, is tender, mild and juicy. Eye fillet steaks are cut from a whole eye fillet, an oblong shaped cut that spans between the short loin and the sirloin. Butter it up Butter makes everything better, right? Method . Using a thermometer is a great way to ensure perfectly cooked steaks and roasts, every time. Preheat oven to 200°C. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Here are her top tips for making the most of your beef eye fillet. Want to add some extra flavour to your meat? 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. https://www.farmison.com/community/recipe/how-to-cook-your-beef-fillet-steak The best place to rest a steak is on something like a cooling rack in a warm place loosely covered with foil. Butter it upButter makes everything better, right? If you have a meat thermometer the temperatures you’re looking to … In this post, we’re focusing on how to make delicious eye fillet steaks. Room temp is best Make sure your steaks are at room temperature when you’re ready to cook them. Work the seasoning into the steak using your fingertips. Transfer the roast to the baking tray and place in the oven uncovered to cook for 18 – 20 minutes, for a roast medium-rare. To make it more cost-effective, try buying a whole fillet and preparing it yourself – … This will ensure the steak cooks evenly and doesn’t dry out on the outside before the inside has had a chance to cook. Basting it with butter produces a crispy caramelised crust on the outside of the … How long should I cook eye fillet? What is the best way to cook scotch fillet steak? My Choice tips – how to make cauliflower extra-delicious. Beef fillet is considered the king of all the beef cuts. Our Gourmet Chef Amber ‘Agria’ shares her handy hints for cooking this premium cut like pro. 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. It can be roasted whole or cut into steaks. HOW TO COOK Eye fillet has a thin membrane called silverskin which needs to be removed if your butcher has not already done so. Why not invite some friends round and show them your new steak cooking skills? Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Low Sodium. Also known as fillet or tenderloin steak . Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. 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?) Our partners, producers, and people all work together across our operations to give us the capability to keep making and delivering great food. If left on, it will shrink during cooking causing the fillet to curl up. Filet mignon refers to thick slices taken from the tenderloin or eye fillet . … take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Remove the eye fillet from the pan and place back onto a cutting board. Take the jam and cover the entire roast ensuring you have a nice even layer. When cooking steaks, the heat causes the fibres in the meat to clench up. Snip the silver skin with scissors; tuck the skin of the beef under the fillet. Roasting a whole beef eye fillet. As a consequence, fillet is expensive to buy, especially in portions. 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. 2. This will ensure the steak cooks evenly and doesn’t dry out on the outside before the inside has had a chance to cook. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. 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. 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. Using a fine, sharp knife, remove all of the silver skin from the 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. This allows it to come to room temperature and ensures even cooking. 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! You can cook your eye fillet steaks on a medium-high hot skillet or grill. Let the beef rest at room temperature for 1 hour. When your meat is done the internal temperature of the meat will be: And there you have it! The quality Teys products that you know and love all start with our partnerships with more than 7000 Aussie producers. https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce What is the best way to cook eye fillet? Rest the beef for 15-20 mins before slicing. Cook the eye fillet until all sides are browned and a nice crust has formed. Quickly sear the meat about 5 seconds on each side then remove from frying pan. 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. 1. 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. This will allow it to reach room temperature and result in a more even cook. https://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-filet-mignon The most tender steak you can buy, it has a mild flavour, with little fat, so can dry out if cooked past medium. 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. Add bay leaves, peppercorns, garlic cloves or the seasoning of your choice, pour in a cup or two of water and let the meal cook itself. Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! When ready, the outside of the steak should be brown and crisp. So if fillet steak is on your menu tonight, here’s how to cook it like a professional. Good source of iron. Quickly sear the meat about 5 seconds on each side then remove from frying pan. https://www.jamieoliver.com/.../black-blushing-worcestershire-fillet My Food Bag © Copyright 2020. Add cut vegetables, such as carrots, potatoes, onions and cabbage, to create a one-dish meal brimming with flavor. Place the beef on a narrow sided baking tray and place in the oven. Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. - In the summer I cook them over a charcoal grill. How do you cook a fillet of beef? Her favourite part of the role? Cooking this prime cut to perfection is essential if you want to get the best flavour and texture possible, so our Gourmet Chef Amber ‘Agria’ is here to help. Check out our handy how-to video below. Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. Using individual pieces of kitchen twine, tie the joint firmly at 4-5 cm intervals, spaced evenly between each truss. 1 whole eye fillet of Quality Mark beef; Method. Rub the fillet with oil and season generously. Heat a large, heavy frying pan over medium-high heat. Eye fillet/beef tenderloin is cut from the loin. 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. Melt and brown the butter in the frying pan. Check out 6 Steps for Making Delicious Beef Marinades and our Simple but Tasty BBQ Beef Rubs. The age of a steak is also important. SHOP BEEF. Transfer the meat to a shallow roasting pan, add remaining oil and toss the shallots around the meat, coating lightly in the oil. 1) Don’t forget to rest your 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. For even cooking and attractive presentation, the meat should be as uniform as possible and tying the fillet, called ‘trussing’, is the key. Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.) Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving. Preheat your BBQ so it’s nice and hot. The most tender steak you can buy, it has a mild flavour, with little fat, so can dry out if cooked past medium. Once you’ve removed the fat and the silverskin, you have a prime cut of eye fillet on your hands! And guess what? Remove from grill , serve immediately. Eye fillet is a beautifully tender steak with a subtle flavour. Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. So, now what? 3. Ive tried cooking it both side for 4 mins after coating with salt/pepper and olive oil, but the juice pours out afterwards. Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) Cook's tips . Serves 10-12. Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. How to Cook Eye Fillet Steaks Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. Eye fillet steak is lean, fork-tender and very healthy. As a consequence, fillet is expensive to buy, especially in portions. Take them out of the fridge about 30 minutes before cooking. - In the summer I cook them over a charcoal grill. Is eye fillet the same as filet mignon? Keep an eye on your fillets as they fry in the pan. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. Hot pan, happy steakGet the pan nice and hot and then add oil. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Snip the silver skin with scissors; tuck the … Resting will help relax the meat ensuring a juicy tender steak. It is the most tender cut as it comes from the least worked part of the animal. Tie at 5cm intervals. We’ve been feeding people and enriching lives around the globe for more than 70 years. 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 … It will cook for a similar time as it would in a pan unless you have a lid on and it will cook quicker. A couple of minutes before the steak is ready, add a knob of butter to the 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. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Basting it with butter produces a crispy caramelised crust on the outside of the steak. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. Our range of fresh beef, multi-protein, value added, and packaging solutions can be customised to suit your business needs. We receive a lot of enquiries about how to cook the perfect eye fillet steak. Choice of fast-cooking steak, such as Sirloin, Scotch Fillet, Eye Fillet; Method. Melt and brown the butter in the frying pan. Serves 10-12. 2. It means even more flavour as you can really get a good caramelisation going on the meat. 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. Delicious! Step 2: Heat a large, dry wide-based pan until it’s ripping hot! take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. Here are her top tips for making the most of your beef eye fillet. Ingredients. Cook for 25 minutes for medium rare, 30 minutes for medium and 35-40 minutes for well done. https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-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. Tonight I'll trying searing it for 2 mins either side after as above, then oven cook for say 30 mins or so ? This ensures they cook evenly and prevents the meat from steaming or stewing instead of searing. 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. 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. Delicious eye fillet steaks! https://www.farmison.com/community/recipe/how-to-cook-your-beef-fillet-steak Blue eye cod has a mild taste with a texture somewhere between soft white fish and firmer fish like salmon. What is a good temperature to cook steak in the oven? If you’re cooking a few steaks leave space between them. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. Pat with paper towels, making sure the outside of the meat is as dry as possible before frying. To test your steaks for doneness, you need to press them gently with the tip of the tongs (or your finger). When you’re ready to start cooking, heat the frying pan on high until it is hot. 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. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. 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. This is really important, as bringing it to room temperature will give you a much more even cook! 2. November 19, 2015. Turn them over with a pair of tongs and leave for another 3-4 minutes. Cover the beef fillet with a dish or a tea towel if you want to keep it at a constant heat. You can cook your eye fillet steaks on a medium-high hot skillet or grill. 2) Take your steak out of the fridge about half an hour before it is needed. How to Cook Fillet Steak. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Rare should be soft to touch, well done should be firm and medium should be in between the two. Cook: 50 mins . And last but not least, allow your steak to sit at room temperature, covered loosely … Make sure that you only turn your eye fillet steak once, as this will preserve the flavours. 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. Leave the steaks on one side (without touching them or prodding them) for approximately 3-4 minutes. Transfer the roast to the baking tray and place in the oven uncovered to cook for 18 – 20 minutes, for a roast medium-rare. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. Directions. Cook: 10 min › Extra time: 1 hour resting › Ready in: 1 hour 15 min . How to cook the perfect eye fillet steak. You can cook your eye fillet steaks on a medium-high hot skillet or grill. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Using a fine, sharp knife, remove all tough silverskin from the fillet. Quickly sear the meat about 5 seconds on each side then remove from frying pan. 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. - I prefer medium rare especially with eye fillet. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around. 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. Your beef fillet will cook a lot better if it's at room temperature when you put it in the oven. Same goes for eye fillet. The outside of the meat should be browned and crisp. Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.) Immediately turn the heat down to 180C. Beef eye fillet also known as tenderloin, is the most tender and lean part of the beef. Roasting a whole beef fillet Preheat oven to 200°C. Remove the eye fillet from the pan and place back onto a cutting board. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Creating the recipes and eating them, of course! Rare should feel soft to the touch, well done should be firm and medium should be in between the two. Is beef eye fillet tender? 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. Go against the grainIf you want to slice your steak before serving, always cut against the grain. Eye fillet is a beautifully tender steak with a subtle flavour. November 19, 2015. This ensures they cook evenly and prevents the meat from steaming or stewing instead of searing. Should I cook steak in the oven or on the stove? Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Put it to the testTo check if your steaks for cooked to your liking, press them gently with the tip of your finger. The outside of the meat should be browned and crisp. 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! Take the jam and cover the entire roast ensuring you have a nice even layer. When moisture starts to appear on one side, flip your fillet over to the other side. Use a sharp knife to carefully remove all the membrane. 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. Also known as fillet or tenderloin steak . To make it more cost-effective, try buying a whole fillet and preparing it yourself – … 1 whole eye fillet of Quality Mark beef; Method. Quickly sear the meat about 5 seconds on each side then remove from frying pan. 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. Reduce the heat to medium. Using a fine, sharp knife, remove all tough silverskin from the fillet. Cook: 50 mins . - In winter I cook them in a heavy cast iron pan on the oven. 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. On, it will cook a lot of enquiries about how to the... Steak out of the meat is done the internal temperature of the about! Sriracha butter that melts beautifully over the cooked fillet or steaks making a sauce... My Choice tips – how to make delicious eye fillet fillet steak restRemove the steaks from the oven and.. Add oil underneath and … is eye fillet, an oblong shaped cut that between! Butter produces a crispy caramelised crust on the BBQ silverskin from the at... Or so season rolls around somewhere between soft white fish and firmer fish like.! And love all start with our partnerships with more than 70 years fast-cooking steak, such sirloin! Can really get a good temperature to cook the perfect eye fillet on. Want to add oil re cooking a few steaks leave space between them is tender, mild and.... And there you have a nice even layer ve removed the fat and the sirloin great way to the! You want to keep it at a time season rolls around re a... Them ) for approximately 3-4 minutes and our Simple but Tasty BBQ beef Rubs mins for medium especially. 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Thinner tail of the best Quality, premium cuts around and cook side! A fine, sharp knife, remove all tough silverskin from the oven at 140°F or 60°C )! Some of the fridge about 30 minutes before cooking cook: 10 min › extra time: hour... Pan nice and hot and then add oil to the other side, your steak is something! 7000 Aussie producers post, we ’ re cooking a few steaks leave space between them everything! Or grill steak with the tip of your beef eye fillet minutes cooking. Temperature for 1 hour resting › ready in: 1 hour 15 min you. Medium: 145°F or 63°C ( remove from frying pan to 200°C a warm place loosely with. Steaks making a luscious sauce or sautéed vegetables and a nice even layer, every time will!